Pea foam soup with smoked trout with baguette chips

Ingredients

Directions

1. 1

   Defrost peas at room temperature. Clean, wash and cut the leek into strips. Melt the fat in a pot. Sauté the leeks briefly, except for something to sprinkle on top. Peel potatoes and cut into cubes.

2. 2

   Add peas, except for 2 tablespoons, potatoes and stock to the leek. Bring to the boil and simmer for about 10 minutes. Add cream and puree soup finely with a hand blender. Bring the soup with the remaining peas to the boil and simmer for about 2 minutes.

3. 3

   In the meantime, cut the bread into thin slices and lightly toast in the toaster. Cut fish into strips. Arrange soup and fish and sprinkle with remaining leek strips. Add the bread.