in Soup Recipes

Fine potato soup with trout

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Ingredients for 4 servings:

  • 250 g potatoes
  • 150 g apples
  • 300 g celery
  • 1 piece(s) ginger
  • 1 liter vegetable broth
  • 50 g smoked trout fillet(s)
  • 150 g light cream
  • 2 tbsp parsley, chopped
  • 50 g sunflower seeds
  • Salt
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

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Peel and dice the potatoes, celery, apples, and ginger. Bring the vegetable stock to a boil in a saucepan and simmer the cubes for 20 minutes. Roast the sunflower seeds in a non-stick pan until golden brown. Cut the trout fillets into pieces. Purée the soup and season with crème légère, salt, and sugar. Place the trout on top of the soup and sprinkle the seeds and parsley over it. Those who don’t like fish (e.g., children) could also serve it with a sausage.

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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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