Pea Leek Soup with Poached Rainbow Trout

Ingredients

 Croutons:

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

Soup:

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