- 2 tablespoons butter
- 1 shallot peeled and sliced into wedges
- 1 fennel bulb cored and sliced into wedges stalks sliced into rounds, fonds reserved
- 4 stalks celery trimmed and thinly sliced
- 4 cups vegetable stock
- 1 15- ounce can cannellini beans drained and rinsed
- 8 ounces sugar snap peas cut in half or shelled
- ½ cup loosely packed parsley leaves roughly chopped
- ¼ cup fresh dill chopped
- 4 4- ounce skinless trout fillets patted dry and seasoned with salt and pepper
- Salt and pepper to taste
- 1 lemon juiced
- ¼ of a watermelon radish peeled and thinly sliced
- Microgreens optional for serving
- Extra virgin olive oil optional, for garnish
Cook the Vegetables:
Heat the butter in a wide sauté pan over medium heat until melted and frothy. Add the shallot, sliced fennel bulb, sliced fennel stalks, and celery and cook for 4-5 minutes or until just beginning to soften.
Finish the Soup:
Add the sugar snap peas, parsley, and dill. Nestle the trout fillets into the broth, cover, and cook for 5-7 minutes or until bright green and the trout is cooked through and opaque. Turn off the heat and stir in the lemon juice.
Calories: 375kcal | Carbohydrates: 28g | Protein: 37g | Fat: 15g | Sodium: 432mg | Fiber: 8g | Sugar: 4g | Vitamin C: 52mg