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

Cook this in our app!

Sign up for a free month of exclusive app features!

Cooking mode with timersIngredient-based searchOver 10k personalised recipes
Start your free month!
No credit card needed.Stops automatically after one month.
Kitchen Stories Plus
Limited offer!

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

How-To Videos

See all
homemade-vegetable-stock

Homemade vegetable stock

homemade-creme-fraiche

Homemade crème fraîche

Tags

More delicious ideas for you

Comments (undefined)
or
To comment and share your experience, please sign up!