Creamy Herb Soup with Smoked Trout

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Creamy Herb Soup with Smoked Trout
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
potatoWhipped creamWatercressshallotgarlic clove

Preparation steps

1.

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.

2.

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.

3.

Rinse the bell pepper, cut in half, remove seeds and white ribs and cut into small cubes. Tear trout roughly into smaller pieces.

4.

Pour the soup into cups and serve garnished with diced bell pepper and trout.