in Soup Recipes

Potato cream soup with smoked char

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Ingredients for 6 servings:

  • 600 g potatoes, floury
  • ½ onion(s)
  • 1 tbsp oil
  • 1 liter vegetable broth
  • 125 ml cream
  • 3 tbsp parsley, chopped
  • 40 g horseradish, freshly grated (Kren)
  • 2 char fillet(s), smoked
  • Paprika powder, sweet
  • Salt and pepper, black
  • Sugar
  • 1 tbsp chives, chopped
  • 1 tbsp marjoram, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the peeled potatoes and onions. Sauté the diced onions in hot oil, add the potatoes, sprinkle with paprika, and sauté briefly. Pour in the broth and simmer for about 20 minutes. Add the herbs, cream, and fresh horseradish. Puree everything thoroughly with a hand blender. Season with salt, sugar, and pepper, if desired. Cut the char fillets into pieces and divide among the plates. Pour the soup over the fish and serve. The smoky flavor of the fish blends instantly with the soup; truly delicious!

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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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