Pea soup with cured ham and smoked trout

Name: Pea soup with cured ham and smoked trout
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 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

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

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