Potato cream soup
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 400 g Potatoes
- 3/4 l Vegetable broth
- 2-3 TABLESPOONS ripened cream
- 1 pinch Salt
- 1 pinch Pepper
- 1 TABLESPOON Worcester sauce
- 1 package (125 g) Trout filets
- 1 Beet Cress
- 7-10 Tbsp Dill flags for
- 7-10 Tbsp Garnish
Directions
- 1
Peel and quarter the potatoes and cook them in the vegetable stock for 20 minutes. Mash the potatoes in the vegetable stock and season with sour cream, salt, pepper and Worcester sauce. Cut the trout fillets into small pieces.
- 2
Wash the cress, cut it off briefly. Fill soup and trout filets into plates. Sprinkle cress on top. Serve garnished with dill flags.
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