Potato and horseradish soup

Ingredients for 4 servings:

• 700 g potatoes (floury)
• 150 g onion(s)
• 20 g butter
• 1 ½ liters vegetable broth
• 200 ml whipped cream
• 2 tbsp horseradish, from the jar
• Salt
• pepper
• 1 tsp vinegar (white wine vinegar)
• 1 box of cress
• 200 g smoked trout fillet(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel, wash, and roughly dice the potatoes. Peel and roughly dice the onions. Briefly fry the potatoes and onions in the fat. Add the broth and simmer, covered, for 25 minutes over low heat. Add the cream and horseradish and simmer for 5 minutes. Purée the soup with a hand blender and season with salt, pepper, and vinegar. Serve with the cress picked from the garden bed and the roughly torn trout fillets.