in Soup Recipes

Pea and leek cream soup with smoked trout fillets

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Ingredients for 4 servings:

  • 2 leek(s), white parts
  • 6 spring onions, white parts
  • 2 garlic cloves
  • 2 tbsp, heaped butter
  • 1 tbsp thyme
  • 80 cl chicken broth
  • 200 g peas, frozen
  • 200 ml cream or crème fraîche
  • salt and pepper
  • 2 smoked trout fillets

Instructions

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

Clean and slice the leeks and spring onions. Peel and chop the garlic. Sauté everything in butter, adding the thyme. Add the chicken stock and peas and simmer for about 20 minutes. Blend everything with a hand blender until smooth and add the cream. Season the soup with salt and pepper. Roughly shred the trout fillets and serve with the soup.

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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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