Hearty pea soup with cured ham and smoked trout

Name: Hearty pea soup with cured ham and smoked trout
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 150 g Potatoes; 150 g Carrots; 1 Onion; 1 TEASPOON Oil; 50 g cottage ham, in thin slices; 200 g dried,; 7-10 Tbsp peeled yellow peas; 1 Bay leaf; 1 1/2-2 TABLESPOONS Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Federation Parsley; 100 g smoked trout fillet; 100 g Light cream

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

150 g Potatoes
150 g Carrots
1 Onion
1 TEASPOON Oil
50 g cottage ham, in thin slices
200 g dried,
7-10 Tbsp peeled yellow peas
1 Bay leaf
1 1/2-2 TABLESPOONS Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Federation Parsley
100 g smoked trout fillet
100 g Light cream

Directions

1
Peel, wash and cut the potatoes and carrots into small pieces. Peel and chop the onion. Heat the oil in a large pot, fry the ham in it until crispy, take it out. Steam peas without soaking, vegetables, onion and bay leaf in the oil, add 1 litre of water and bring to the boil. Cover and boil down for 1 1/4-1 1/2 hours
2
If the soup is too thick, dilute with more water. If it's not creamy enough, blend it gently with a hand blender. Season to taste with stock, salt and pepper. Wash parsley, dab dry and chop finely. Pluck trout and ham in pieces.
3
Stir the crème légère until smooth. Spread the soup on plates. Serve with crème légère and either ham or trout. Sprinkle with parsley