Pea soup with smoked trout and mint

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!