Summary

Ingredients

• 600 g peas, frozen
• 1 bottle creme fine (if you like, you can take less or more
• 0.5 liter ½ vegetable stock
• salt and pepper
• Horseradish (cream horseradish)
• 2 trout fillet (s), smoked
• nutmeg

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Instructions

1. Heat the peas in the broth as directed. Then puree the hot peas very finely in a blender or with the hand blender and pour the mixture back into the saucepan.
2. Then add Creme Fine and briefly bring to the boil. Then season with the spices.
3. Then cover the plates with a trout fillet (cut into small pieces) and fill up with the hot soup. Finally, decorate with 1 tablespoon of the cream horseradish.