Pea soup with cured ham and smoked trout

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 2 Potatoes (approx. 150 g)
  • 2 medium-sized carrots
  • 1 Onion
  • 2 (approx. 50 g) thin slices of cottage ham
  • 1 TABLESPOON Vegetable broth
  • 1 Bay leaf
  • 200 g dried yellow peas (without soaking)
  • 7-10 Tbsp salt, pepper
  • 1⁄2 Federation curly parsley
  • 100 g smoked trout fillet
  • 4 TSP Light cream

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    If it is not creamy enough, puree lightly with a hand blender. Season to taste with salt and pepper.

  4. 4

    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.

Nutrition Facts

KCAL
270 kcal
CARBS
30 g
FATS
7 g
PROTEINS
20 g