Peel, wash and cut the potatoes and carrots into small pieces. Peel and finely chop the onion. Cut ham into small pieces. Fry them crisply in a large pan without fat and take them out.
Add onion, vegetables, 1 l water, broth, bay leaf and unsoaked peas to the pot and bring to the boil. Cover 1 1⁄4-1 1⁄2 Cook for several hours until the peas are crushed and the soup becomes creamy. If the soup is too thick, dilute with water.
If it is not creamy enough, puree lightly with a hand blender. Season to taste with salt and pepper.
Wash parsley, dab dry and chop finely. Tear trout into pieces. Stir the crème légère until smooth. Serve the soup with 1 blob of crème légère, ham and/or trout. Sprinkle with parsley.