Pea soup with smoked trout and mint
Ingredients
Utensils
vegetable peeler, cutting board, knife, large saucepan, hand blender, fine grater, small bowl
How-To Videos
Homemade vegetable stock
Homemade crème fraîche
Nutrition per serving
Step 1/ 6
- ½ potato (large)
- ½ onion
- ½ clove garlic
- 50 g smoked trout
- vegetable peeler
- cutting board
- knife
Peel and roughly chop potato, onion, and garlic. Cut smoked trout into bite-sized pieces.
Step 2/ 6
- 10 g butter
- 75 g frozen peas
- 5 g mint
- salt
- pepper
- large saucepan
Melt butter in a large saucepan on medium heat. Add chopped potato, onion, and garlic and sauté for approx. 2 – 3 min. Add some of the frozen peas and some of the mint. Season with salt and pepper and continue to cook for approx. 2 – 3 min.
Step 3/ 6
- 400 ml vegetable stock
- 175 g frozen peas
- hand blender
Deglaze with vegetable stock, bring to a boil, then reduce heat and let simmer for approx. 10 – 15 min., until potatoes are cooked through. Add remaining frozen peas. Remove from heat and purée with a hand blender.
Step 4/ 6
- ½ lemon (zest)
- fine grater
Transfer back to stove and continue to simmer on medium heat for approx. 5 min. Add lemon zest.
Step 5/ 6
- 50 g crème fraîche
- 25 g horseradish
- salt
- pepper
- small bowl
In a small bowl, mix together crème fraîche and horseradish. Season with salt and pepper.
Step 6/ 6
- 5 g mint
- pepper
- olive oil for serving
Serve soup with crème fraîche mixture, some pieces of smoked trout, and mint. Season with some more pepper and olive oil, if desired.
Enjoy your meal!
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