• Pea Leek Soup with Poached Rainbow Trout





     1 1/2 cups

      350 g

     2 1/2 cups

     2  medium (about 2 cups)


     4 sprigs

     5 cups

     2  tbsp




    1 slice

    1 tbsp

    2 tsp






    celery stalks

    dry white wine

    skin on rainbow trout fillet

    fresh or frozen green peas

    potatoes cut into small cubes

    fresh basil leaves (chopped)

    fresh thyme


    unsalted butter

    Shaved parmesan cheese and a few basil and thyme leave for garnish


    pumpernickel bread

    olive oil

    dried oregano


    1. Preheat oven to 300 F

    2. Cut bread into about 1.5 cm cubes and place in bowl

    3. Drizzle with olive oil

    4. Sprinkle with oregano and toss to coat

    5. Arrange on foil lined baking sheet

    6. Bake for 10 – 12 minutes (until crispy) stirring half way though


    1. Cut leek in half where light green part turns to dark green.

    2. Slice white and light green part and add to bowl of cool water to clean. Remove leeks and set aside.

    3. Chop dark green part and add to bowl of cool water to clean. Remove and place in large pot along with wine and water.

    4. Bring to a boil and then reduce to medium and cover and simmer for 15 minutes.

    5. Cut rainbow trout into 4 pieces and add to pot with leeks and water.  Cover pot and poach until fish flakes when tested with fork (about 10 minutes).

    6. Remove fish from pot and place on a plate and set aside.

    7. Strain liquid through sieve keeping liquid and discarding leeks

    8. Chop celery into about 1 cm thick slices

    9. Return pot to stove and add butter and melt over medium-high heat.

    10. Add white and light green leeks and celery and cook until softened (about 1 minute)

    11. Add potatoes and reserved stalk and simmer until potatoes are tender.

    12. Add 2 cups of peas, basil leaved and thyme

    13. Using an immersion blender puree soup until smooth

    14. Add remaining 1/2 cup peas to soup and let sit for 1 minute

    15. Remove skin from fish and break fish into byte sized pieces

    16. Ladle soup into bowls, add fish to centre of bowl, sprinkle croutons around edges and top with garnishes