Pea soup with smoked trout and mint

Based on 40 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g frozen peas (divided)
100 g smoked trout
potato (large)
onion
1 clove garlic
20 g butter
20 g mint
800 ml vegetable stock
lemon (zest)
100 g crème fraîche
50 g horseradish
olive oil for serving
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
325
Protein
17 g
Fat
16 g
Carb
27 g
  • Step 1/6

    Peel and roughly chop potato, onion, and garlic. Cut smoked trout into bite-sized pieces.
    • potato (large)
    • onion
    • 1 clove garlic
    • 100 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.
    • 20 g butter
    • 150 g frozen peas
    • 10 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.
    • 800 ml vegetable stock
    • 350 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.
    • 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.
    • 100 g crème fraîche
    • 50 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.
    • 10 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.