Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 700 g potato (s)
- 1 onion (s)
- 20 g butter
- 1 ½ liter vegetable stock
- 200 ml sweet cream
- 2 tablespoon horseradish
- 1 box cress
- 200 g trout fillet (s), smoked
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and onions, cut into small cubes and fry in the butter for a few minutes. Then fill up with broth and cook for 20 minutes. Let cool a little (shouldn`t boil anymore), add the cream and horseradish and puree.
- Place the fish and the sliced cress on the filled plates.
- The taste becomes more intense if you add the fish in the pot. Instead of trout fillets, you can also use smoked salmon, or both.
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