Summary

Ingredients

• 10 g porcini mushrooms, dried
• 1 can peas, (550 g)
• 2 tablespoons oil
• 0.5 ½ bunch basil, chopped
• 0.5 ½ bunch parsley, chopped
• 250 g veetable stock, (from the jar)
• salt and pepper
• 1 pinch coriander, ground
• 1 pinch cumin, ground
• 2 trout fillet (s), smoked (approx. 400 g)
• 2 tablespoon sour cream
• Herbs, for garnish

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Instructions

1. Soak the porcini mushrooms in 250 ml of water for about 10 minutes. Drain the peas.
2. Heat the oil in a saucepan and sauté the peas in it. Add the basil and parsley to the peas. Add the porcini mushrooms with the soaking water and the vegetable stock to the peas and cook for about 5 minutes over low heat.
3. Puree the soup and season with salt, pepper, coriander and cumin.
4. Cut the trout fillets into strips, stir the sour cream into the soup and fold in the fillets.
5. Spread the soup on plates and serve garnished with herbs.