|500 g||frozen peas (divided)|
|100 g||smoked trout|
|800 ml||vegetable stock|
|100 g||crème fraîche|
|olive oil for serving|
Peel and roughly chop potato, onion, and garlic. Cut smoked trout into bite-sized pieces.
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.
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.
Transfer back to stove and continue to simmer on medium heat for approx. 5 min. Add lemon zest.
In a small bowl, mix together crème fraîche and horseradish. Season with salt and pepper.
Serve soup with crème fraîche mixture, some pieces of smoked trout, and mint. Season with some more pepper and olive oil, if desired.