Pea soup with smoked trout and mint

Pea soup with smoked trout and mint

18 ratings

Lars, physiotherapist


„I used to hate peas, but when I ate this soup for the first time, it changed my mind. It’s such a tasty combination with smoked trout.“

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
frozen peas (divided)
100 g
smoked trout
1
potato (large)
1
onion
1 clove
garlic
20 g
butter
20 g
mint
800 ml
vegetable stock
1
lemon (zest)
100 g
crème fraîche
50 g
horseradish
olive oil for serving
salt
pepper
Metric
Imperial
  • 500 g frozen peas (divided)
  • 100 g smoked trout
  • 1  potato (large)
  • 1  onion
  • 1 clove garlic
  • 20 g butter
  • 20 g mint
  • 800 ml vegetable stock
  • 1  lemon (zest)
  • 100 g crème fraîche
  • 50 g horseradish
  • olive oil for serving
  • salt
  • pepper

Utensils

  • large saucepan
  • vegetable peeler
  • hand blender
  • fine grater
  • cutting board
  • knife
  • small bowl

Enjoy with

Chardonnay
You want a wine that doesn’t overwhelm this soup, so Chardonnay is a great match!

Nutrition per serving

Cal
325
Protein
17g
Fat
16g
Carb
27g

Step 1/6

Peel and roughly chop potato, onion, and garlic. Cut smoked trout into bite-sized pieces.
  • 1 potato (large)
  • 1 onion
  • 1 clove garlic
  • 100 smoked trout
  • vegetable peeler
  • cutting board
  • knife

Peel and roughly chop potato, onion, and garlic. Cut smoked trout into bite-sized pieces.

Step 2/6

Melt butter in a large saucepan on medium heat. Add chopped potato, onion, and garlic and sauté for approx. 2 – 3 min. Add some of the frozen peas and some of the mint. Season with salt and pepper and continue to cook for approx. 2 – 3 min.
  • 20 butter
  • 150 frozen peas
  • 10 mint
  • salt
  • pepper
  • large saucepan

Melt butter in a large saucepan on medium heat. Add chopped potato, onion, and garlic and sauté for approx. 2 – 3 min. Add some of the frozen peas and some of the mint. Season with salt and pepper and continue to cook for approx. 2 – 3 min.

Step 3/6

Deglaze with vegetable stock, bring to a boil, then reduce heat and let simmer for approx. 10 – 15 min., until potatoes are cooked through. Add remaining frozen peas. Remove from heat and purée with a hand blender.
  • 800 ml vegetable stock
  • 350 frozen peas
  • hand blender

Deglaze with vegetable stock, bring to a boil, then reduce heat and let simmer for approx. 10 – 15 min., until potatoes are cooked through. Add remaining frozen peas. Remove from heat and purée with a hand blender.

Step 4/6

Transfer back to stove and continue to simmer on medium heat for approx. 5 min. Add lemon zest.
  • 1 lemon (zest)
  • fine grater

Transfer back to stove and continue to simmer on medium heat for approx. 5 min. Add lemon zest.

Step 5/6

In a small bowl, mix together crème fraîche and horseradish. Season with salt and pepper.
  • 100 crème fraîche
  • 50 horseradish
  • salt
  • pepper
  • small bowl

In a small bowl, mix together crème fraîche and horseradish. Season with salt and pepper.

Step 6/6

Serve soup with crème fraîche mixture, some pieces of smoked trout, and mint. Season with some more pepper and olive oil, if desired.
  • 10 mint
  • pepper
  • olive oil for serving

Serve soup with crème fraîche mixture, some pieces of smoked trout, and mint. Season with some more pepper and olive oil, if desired.