|500 g||frozen peas (divided)|
|100 g||smoked trout|
|800 ml||vegetable stock|
|100 g||crème fraîche|
|olive oil for serving|
You want a wine that doesn’t overwhelm this soup, so Chardonnay is a great match!
Peel and roughly chop potato, onion, and garlic. Cut smoked trout into bite-sized pieces.
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.
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.
Transfer back to stove and continue to simmer on medium heat for approx. 5 min. Add lemon zest.
In a small bowl, mix together crème fraîche and horseradish. Season with salt and pepper.