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🍲 Creamy Herb Potato Soup with Trout

200 kcal · 30 min · 4 servings

Creamy Herb Potato Soup with Trout Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion and cut it into very small cubes.
  2. 2. Peel the potatoes and wash them thoroughly.
  3. 3. Cut the potatoes into small cubes.
  4. 4. Heat the rapeseed oil in a large pot.
  5. 5. Add the onion cubes and potato cubes to the hot oil.
  6. 6. Sauté the vegetables while stirring constantly.
  7. 7. Dust the vegetables with flour.
  8. 8. Fry the flour briefly until it smells fragrant.
  9. 9. Pour in the vegetable broth while stirring.
  10. 10. Bring the soup to a boil.
  11. 11. Reduce the heat to a low setting.
  12. 12. Cover the pot.
  13. 13. Let the soup simmer for about 25 minutes.
  14. 14. Remove the tough stems from the watercress.
  15. 15. Wash the watercress thoroughly.
  16. 16. Dry the watercress.
  17. 17. Pluck the leaves from the watercress.
  18. 18. Wash the remaining fresh herbs.
  19. 19. Shake the herbs dry.
  20. 20. Pluck the leaves from the parsley.
  21. 21. Chop the parsley leaves coarsely.
  22. 22. Chop the chervil together with the tender stems coarsely.
  23. 23. Cut the chives into fine rings.
  24. 24. Place the prepared herbs into a tall container.
  25. 25. Pour the buttermilk over the herbs.
  26. 26. Puree the herb-buttermilk mixture finely using a hand blender.
  27. 27. Puree the cooked potatoes in the broth finely using the hand blender.
  28. 28. Grate some fresh nutmeg into the soup.
  29. 29. Season the soup with salt and pepper.
  30. 30. Bring the soup to a boil once more.
  31. 31. Remove the pot from the heat.
  32. 32. Stir the herb-buttermilk mixture into the soup.
  33. 33. Divide the trout fillets into 8 equal pieces.
  34. 34. Whip the finished soup frothy using the hand blender.
  35. 35. Serve the soup into bowls.
  36. 36. Place the trout fillets on top of the soup.

Nutrition per serving