Winter Vegetable Soup with Smoked Trout

December 1, 2013

Serves: 4


  • 1/2 small celery root, peeled and sliced (1 cup)
  • 2 medium parsnips, peeled and sliced (2 cups)
  • 1/2 small rutabaga, peeled and sliced (1 cup)
  • 1 quart chicken broth
  • 1 bay leaf
  • 1/4 teaspoon freshly ground nutmeg, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1/3 cup sour cream
  • 1 teaspoon lemon juice
  • 4 ounces smoked trout, pulled apart into pieces
  • Toasted and buttered country bread slices, for serving
In This Recipe


  1. Combine vegetables, chicken broth, bay leaf, and nutmeg in a medium saucepan and season with salt and pepper. Bring to a boil and reduce heat to medium to simmer until vegetables are tender, 15 minutes. Remove bay leaf.
  2. Using an immersion blender (or standard blender, working in batches), puree soup until smooth. Stir in sour cream and lemon juice. Serve soup topped with trout pieces alongside crusty bread.

More Great Recipes:
Soup|Lemon Juice|Nutmeg|Sour Cream|Trout|Vegetable|Winter

Reviews (2) Questions (1)

2 Reviews

Mae December 10, 2017
Super easy and delicious! I made some changes for what I had on hand, which certainly changed it a little bit. I used celeriac, potato, and carrot (instead of rutabaga and parsnip.) Instead of trout, I caramelized some sliced shallot in miso broth, liquid smoke, and Old Bay Seasoning. Definitely adding this to my "easy weeknight meals" list.
Chocolate B. September 30, 2014
This is a delicious soup, quick and easy to make. I usually double the recipe and put half in the freezer for a later date. So handy to be able to pull the container out of the freezer, thaw and top the soup with the trout, and voila, ten minutes to fix dinner.