← All recipes

🍽️ Creamy herb soup with smoked trout

278 kcal · 30 min · 4 servings

Ingredients

• 300 g floury potatoes
• 1 shallot
• 1 clove of garlic
• 1 tbsp vegetable oil
• 700 ml vegetable broth
• 100 ml dry white wine
• 50 g freshly chopped herbs (e.g. cress, sorrel, chervil, chervil, parsley)
• 1 handful watercress
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 1 red bell pepper
• 200 g smoked trout

Instructions

1. 1. Peel the potatoes and wash them under running water.
2. 2. Cut the potatoes into small cubes.
3. 3. Peel the shallot and the garlic clove.
4. 4. Finely chop the shallot and garlic.
5. 5. Heat oil in a pot.
6. 6. Sweat the chopped vegetables in the hot oil.
7. 7. Add the potato cubes to the vegetables.
8. 8. Deglaze everything with the broth and wine.
9. 9. Let the soup simmer on low heat for about 15 minutes.
10. 10. Stir the cream into the soup.
11. 11. Bring the soup to a brief boil uncovered.
12. 12. Rinse the herbs and watercress.
13. 13. Shake the greens dry.
14. 14. Pick the leaves off the stems.
15. 15. Chop the herbs coarsely.
16. 16. Add the herbs to the soup.
17. 17. Blend the soup until smooth.
18. 18. Let the soup simmer a bit longer if needed.
19. 19. Add a little more broth if needed.
20. 20. Stir in the crème fraîche.
21. 21. Season the soup with salt and pepper.
22. 22. Wash the bell pepper.
23. 23. Halve the bell pepper.
24. 24. Remove the seeds and the white inner walls.
25. 25. Cut the bell pepper into small cubes.
26. 26. Break the fish into coarse pieces.
27. 27. Divide the soup among plates.
28. 28. Garnish the soup with bell pepper cubes.
29. 29. Garnish the soup with pieces of smoked trout.

Nutrition per serving

• kcal: 278
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 16 g