Creamy Soup with Smoked Trout, Leek, Dill and Chervil
Nutritional values
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 13.9 μg | (70 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 67 μg | (112 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 2 stalks Leeks
- 1 large onion
- 1 Tbsp sunflower oil
- 300 grams smoked trout
- 1 Tbsp Mustard seed
- 150 milliliters Whipped cream
- 1 splash lemon juice
- salt
- freshly ground peppers
- 4 Tbsps chopped Chervil
- 4 Tbsps chopped Dill
Preparation steps
Rinse, peel and dice potatoes. Halve leeks lengthwise, rinse thoroughly and cut into thin rings.
Peel onion and chop finely. Heat oil in a saucepan and saute onion for a few minutes. Add diced potatoes and half of leeks and saute briefly. Add vegetable stock and simmer, covered, for about 20 minutes.
Tear smoked trout fillet into bite-sized pieces. Toast mustard seeds in a dry pan for about 2 minutes. Puree soup with an immersion blender and add remaining leeks. Simmer for about 10 minutes.
Meanwhile, the smoked trout fillet picking apart into bite size pieces. about 2 minutes easy Roast the mustard seeds without fat in a pan. Puree the soup with a hand blender finely and add the remaining leeks and cook for about 10 minutes.
Add cream and lemon juice to soup and season with salt and pepper. Pour soup into bowls and top with smoked trout and sprinkle with mustard seeds, chopped chervil and dill. Serve.
