Fresh pea soup with trout fillet recipe
Fresh Pea Soup With Trout Fillet recipe
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Ingredients
| 900 g | fresh peas, shelled |
| 1 stalk(s) | leek, sliced |
| 200 g | potatoes, peeled and sliced |
| 100 g | Ciabatta bread |
| 150 g | single cream |
| 250 g | smoked trout fillets |
| 1 tbsp | horseradish, grated |
| 2 tbsp | butter |
| salt and freshly ground black pepper | |
| 2 tbsp | olive oil |
| 1 l | vegetable stock |
Instructions
In a saucepan, melt the butter. Add the potatoes for 3-4 minutes, the peas and the leek and cook stirring for 2-3 minutes. Pour in the stock and bring to a boil. Cover and cook over low heat for 10-15 minutes or until the potatoes are done.
Cut the bread into thin slices. Preheat the oven to 175°C. Divide the bread slices on a lined baking tray, sprinkle with oil and bake until golden and crispy. Cut the fish fillets into small pieces.
Pour the cream into the soup. Purée the soup and bring to the boil again. Stir the horseradish into the soup and season to taste with salt and pepper.
Divide the bread in the soup plates, ladle the soup over the bread and serve sprinkled with the fish.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Fresh pea soup with trout fillet recipe
Recipe type: xarchivex
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