Summary

Ingredients

• 700 g potato (s), (floury)
• 150 g onion (s)
• 20 g butter
• 1 ½ liter vegetable stock
• 200 ml whipped cream
• 2 tablespoon horseradish, from the glass
• salt
• pepper
• 1 teaspoon vinegar (white wine vinegar)
• 1 box cress
• 200 g trout fillet (s), smoked

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Instructions

1. Peel, wash and roughly dice the potatoes. Peel the onions and chop them roughly as well. Briefly fry the potatoes and onions in the fat. Top up with broth and cook covered for 25 minutes over mild heat.
2. Add the cream and the horseradish, cook for 5 minutes. Puree the soup with the hand blender, season with salt, pepper and vinegar. Serve with the cress plucked from the bed and the roughly plucked trout fillets.