Potato soup with trout filets

Name: Potato soup with trout filets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g streaky smoked bacon; 200 g Spring onions (= 3 thick); 1 kg floury potatoes; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf (when on board!); 200 g Whipped cream; 200 g smoked trout fillet

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g streaky smoked bacon
200 g Spring onions (= 3 thick)
1 kg floury potatoes
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf (when on board!)
200 g Whipped cream
200 g smoked trout fillet

Directions

1
Finely dice the bacon. Clean, wash and chop the spring onions. Peel, wash and quarter the potatoes. Heat oil in a pot. Leave out the bacon, add the spring onions, toss briefly, remove everything.
2
Add 1 litre of water and potatoes. Season with salt, pepper (and bay leaf). Bring to the boil, cover and cook for about 20 minutes. Coarsely mash potatoes in the liquid. Add cream and bacon mixture, bring to the boil briefly, season to taste again.
3
Cut the trout fillets into small pieces and warm them carefully in the soup.