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🍽️ Creamy potato soup with smoked mackerel and walnuts

340 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• 200 g celeriac
• 1 shallot
• 1 tbsp rapeseed oil
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 2 tbsp crème fraîche
• nutmeg
• 150 g smoked mackerel fillet
• 75 g peeled walnut kernels
• 2 tbsp chive rings

Instructions

1. 1. Peel the potatoes and celery. Wash the vegetables under running water. Cut everything into small, even cubes.
2. 2. Peel the shallot and chop it finely. Heat some oil in a pot. Add the shallot and sauté it until translucent and soft.
3. 3. Add the cubed potatoes and celery to the pot. Sauté the vegetables briefly with the shallot.
4. 4. Deglaze the vegetables with the vegetable broth. Season the soup with salt and pepper.
5. 5. Simmer the soup over medium heat for 20 minutes until the vegetables are tender.
6. 6. Puree the soup finely with a hand blender until creamy. Add a little more broth if needed to reach the desired consistency.
7. 7. Stir the crème fraîche into the soup. Finally, adjust the seasoning of the soup with salt, pepper, and nutmeg.
8. 8. Fill the hot soup into pre-warmed bowls.
9. 9. Shred the mackerel fillet into bite-sized pieces. Distribute the fish pieces and walnuts over the soup.
10. 10. Sprinkle the finished soup with chive rings and serve immediately.

Nutrition per serving

• kcal: 340
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 19 g