in France, Soup Recipes

Vichyssoise with smoked trout and cress

updated

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Ingredients for 4 servings:

  • 250 g potatoes
  • 250 g leek, only the white part
  • 25 g butter
  • 750 ml vegetable stock
  • 150 ml cream
  • salt and pepper
  • 150 g smoked trout fillet(s)
  • 1 box of cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

warm version for the cold season

Clean the leek, halve it lengthwise, and slice it. Wash and peel the potatoes, then cut them into small cubes. Sauté the leek in butter in a saucepan over moderate heat for about 10 minutes. Add the potatoes and pour in the hot stock. Let it simmer for about 20 minutes. Puree with a hand blender. Add the cream and season with salt and pepper. Cut the trout fillets into pieces and marinate. Garnish with the cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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