Summary

Ingredients

• 350 g potato (s), (truffle potatoes)
• 1 medium onion (s)
• 1.2 liters vegetable stock
• 40 g butter
• 60 ml white wine
• 200 ml cream
• 2 tablespoon horseradish, freshly grated
• 2 trout fillet (s), smoked
• Salt and pepper, from the mill
• Nutmeg, freshly grated

For the set:

• some cress
• Horseradish, freshly grated

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Instructions

1. Wash truffle potatoes and pre-cook them in the steamer for 12-15 minutes, then they are easier to peel and you don`t have as much waste, then cut into cubes.
2. Peel the onion and also dice it.
3. Heat the butter and sweat the onion and the truffle potato cubes, then deglaze with the white wine, let the white wine evaporate a little and fill with the vegetable stock and simmer gently for about 15-20 minutes.
4. In the meantime, clean and grate the horseradish, cut the trout fillets into strips and arrange a pyre on the plate.
5. Puree the soup with the magic wand, if you want, you can also pass the soup through a sieve, but we love it when even the smallest pieces are preserved. Now add the cream and reheat, but do not boil, stir the freshly grated horseradish into the soup, season with salt, pepper and nutmeg and immediately place on the plates, decorate with a little freshly grated horseradish and cress and serve.