Cream of cucumber soup with trout filet

Name: Cream of cucumber soup with trout filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Gherkins; 2 Onions; 200 g Potatoes; 2 TABLESPOONS Butter or margarine; 700 ml Vegetable broth; 20 g flaked almonds; 1 Lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Horseradish; 150 g smoked trout fillets; 7-10 Tbsp Cress

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Gherkins
2 Onions
200 g Potatoes
2 TABLESPOONS Butter or margarine
700 ml Vegetable broth
20 g flaked almonds
1 Lime
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Horseradish
150 g smoked trout fillets
7-10 Tbsp Cress

Directions

1
Peel and clean the cucumbers, cut them in half lengthwise. Remove seeds, dice cucumber. Peel and finely dice onions. Peel, wash and cut potatoes into small pieces. Heat the fat in a pot.
2
Steam cucumbers, onions and potatoes in the fat until transparent. Pour in broth, bring to the boil and simmer for about 15 minutes. In the meantime roast almond flakes in a pan without fat, take them out. Rinse lime with hot water and grate dry.
3
Peel the lime zest with the zest ripper. Halve the lime, squeeze the juice. Remove soup from the stove and puree finely with a hand blender. Season with salt, pepper and nutmeg. Season to taste with lime zests, juice and horseradish.
4
Cut the trout filets into pieces. Arrange soup with trout fillets in plates. Garnish with cress and almonds. Serve with baguette.