Pea soup with smoked trout and mint

Pea soup with smoked trout and mint

Based on 54 ratings
In app
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
250 g
frozen peas (divided)
50 g
smoked trout
½
potato (large)
½
onion
½ clove
garlic
10 g
butter
10 g
mint
400 ml
vegetable stock
½
lemon (zest)
50 g
crème fraîche
25 g
horseradish
olive oil for serving
salt
pepper

Utensils

vegetable peeler, cutting board, knife, large saucepan, hand blender, fine grater, small bowl

Nutrition per serving

Cal325
Fat16 g
Protein17 g
Carb27 g
  • Step 1/6

    Peel and roughly chop potato, onion, and garlic. Cut smoked trout into bite-sized pieces.
    • 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

    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.
    • 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

    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.
    • 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

    Transfer back to stove and continue to simmer on medium heat for approx. 5 min. Add lemon zest.
    • 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

    In a small bowl, mix together crème fraîche and horseradish. Season with salt and pepper.
    • 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

    Serve soup with crème fraîche mixture, some pieces of smoked trout, and mint. Season with some more pepper and olive oil, if desired.
    • 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!

    Pea soup with smoked trout and mint

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