Fresh potato soup with buttermilk, trout and garden herbs

Ingredients for 4 servings:

• 600 g potatoes
• 1.2 liters of fish broth, e.g. dashi or vegetable broth
• 5 sage leaves, dried or fresh
• 2 tsp dill
• some tarragon
• some basil
• 1 ½ liters buttermilk
• 150 g cherry tomatoes
• 2 tsp honey
• 2 packs of smoked trout fillets, approx. 125 g each
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

fast, sophisticated and unusual

Bring the broth to a boil in a large pot. I simply use water from the kettle with dashi instant fish broth. Vegetable broth works very well too. Meanwhile, finely grate the potatoes (peeling is optional; the skin on makes the soup a little thicker). Add the potatoes to the pot along with all the herbs, stir well, and simmer with the lid on for 10 minutes. The thick potato mixture sticks to the bottom of the pot quite quickly, so stir frequently! While the potato mixture is cooking, halve the cherry tomatoes and add them to the pot. After 10 minutes, add the buttermilk and bring back to a boil. While the soup is heating up again, cut the trout fillets into bite-sized pieces and add them to the soup along with the honey. Once the soup is simmering again, it’s ready. Season again with salt and pepper and serve sprinkled with dill. The key to the soup’s flavor is the combination of buttermilk, fish, sage, tomatoes, and a little honey. The remaining herbs round out the flavor, but can also be omitted. The soup is easy to prepare and, despite the buttermilk, can be reheated repeatedly without any problems.