Potato cream soup with trout and caviar

Name: Potato cream soup with trout and caviar
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 Onion; 1 Carrot; 200 g Celeriac; 600 g Potatoes; 2 TABLESPOONS Oil; 1 l Chicken stock or chicken broth (instant); 2 (approx. 125 g) smoked trout fillets; 1 collar Chives; 200 g + 100 g whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Lemon juice; 100 g Trout caviar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 Onion
1 Carrot
200 g Celeriac
600 g Potatoes
2 TABLESPOONS Oil
1 l Chicken stock or chicken broth (instant)
2 (approx. 125 g) smoked trout fillets
1 collar Chives
200 g + 100 g whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS Lemon juice
100 g Trout caviar

Directions

1
Peel and chop the onion. Peel, wash and chop the carrot, celery and potatoes.
2
Heat the oil in a large pot. Briefly sauté the onion, vegetables and potatoes. Pour on the stock, bring to the boil. Cover and cook for 20-25 minutes.
3
Cut the trout filets into pieces. Chives.
4
wash, dab dry and cut into fine rolls. Pour 200 g cream into the soup and puree everything briefly. Season to taste with salt, pepper, nutmeg and lemon juice.
5
Whip 100 g cream until semi-stiff. Arrange the potato soup in deep plates. Spread a blob of whipped cream on each plate in a spiral shape over the soup. Garnish with trout and caviar. Sprinkle chive rolls on top and serve immediately.