Potato and fish soup

Ingredients for 4 servings:

• 400 g potatoes
• 150 g carrot(s)
• 150 g celery
• 1 m.-sized onion(s)
• 2 cloves garlic
• 400 ml fish stock
• 125 ml white wine
• 125 ml cream
• 1 piece(s) butter
• 1 bay leaf
• 400 g trout fillet(s)
• 1 tbsp, leveled curry powder
• lemon juice
• salt and pepper
• Sugar
• 1 bunch of chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel and chop the onion. Peel the potatoes, celery, and carrots and cut into fairly large cubes. Heat the butter and sauté the vegetables until translucent. Deglaze with wine and add the bay leaf. Add the fish stock and simmer over moderate heat for 20 minutes. Dice the fish fillets, drizzle with lemon juice, season with salt and pepper, and let stand for a few minutes. After 20 minutes, remove the bay leaf from the soup and puree the soup. Stir in the cream, season with curry, salt, pepper, a little lemon juice, and a little sugar. Bring to a boil and add the fish cubes to the hot soup. Remove the pot from the heat and let the fish cubes stand for 8-10 minutes until cooked through. Add the chopped chives before serving.