Beetroot soup with smoked trout and dill

1.Heat oil in a large saucepan with onion, fennel and garlic and sauté over medium-high heat until tender (4-5 minutes). Process beetroot and potato in a food processor until finely chopped, add to pan with stock and bay leaf, season to taste, bring to the boil and cook until beetroot is tender (15-20 minutes). Discard bay leaf, add half the sour cream and blend with a hand-held blender until smooth. Add lemon juice, check seasoning and serve hot, dolloped with remaining sour cream, scattered with smoked trout, dill, small beetroot leaves and fennel fronds.