This soup combines a smoky fish piquancy, a tart autumn apple note, subtly earthy celeriac flavors and an oniony chive aroma. It’s easy to make, low on carbs and it plates beautifully. In other words: perfect for your next dinner party.
Soup: Peel and chop celeriac and apple, half and half. Boil them in salted water and a splash of white wine until tender. Blend until smooth. Check the taste – add more salt if needed – and texture – add more liquid if needed. Add crème fraîche right before plating for optimal smoothness.
Add-in: Finely chop warm smoked trout fillets and mix them with finely chopped chives and crème fraîche. Season with lemon pepper.
Assembly: Place a spoonful of the add-in in the middle of a soup plate. Carefully surround with soup and decorate with an edible flower (like a chrysanthemum blossom).
I served this soup as a starter at our dinner for fourteen.