for 4 person

Soup

1 tbsp	olive oil
1	onion, coarsely chopped
400 g	white cabbage, cut into pieces
200 g	mealy potatoes, peeled, chopped
1 dl	white wine
9 dl	vegetable bouillon
4 tbsp	coarse-grain mustard
	salt and pepper to taste

Topping

1 tbsp	olive oil
200 g	white cabbage, cut into thin slices
2 tbsp	maple syrup
100 g	smoked trout filets, roughly torn

How it's done

Soup

Heat the oil in a pan. Sauté the onion for approx. 5 mins. Add the cabbage and potatoes, cook briefly. Pour in the wine and reduce briefly. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft, puree. Stir in the mustard, season the soup.

Topping

Heat the oil in a non-stick frying pan. Fry the cabbage for approx. 2 mins., add the maple syrup, fry for approx. 3 mins. Top the soup with the cabbage and pieces of trout.

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