Creamy Herb Soup with Smoked Trout
- 300 grams starchy potatoes
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 100 milliliters dry white wine
- 50 grams freshly chopped Fresh herbs (such as cress, sorrel, burnet, chervil, parsley)
- 1 handful Watercress
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 red Bell pepper
- 200 grams Smoked trout
Peel the potatoes, rinse and dice. Peel shallot and garlic and finely chop. Sauté shallot and garlic with the potatoes in hot oil. Add the broth and deglaze with the wine. Simmer about 15 minutes. Add cream to soup and simmer briefly, uncovered.
Rinse the herbs and watercress, shake dry, pluck and chop coarsely. Add the herbs to the soup and puree. Simmer a little longer or add some broth to adjust consistency. Stir in the creme fraiche and season with salt and pepper.
Rinse the bell pepper, cut in half, remove seeds and white ribs and cut into small cubes. Tear trout roughly into smaller pieces.
Pour the soup into cups and serve garnished with diced bell pepper and trout.