Herb Potato Soup

Ingredients

• 1 onion
• 500 g waxy potatoes
• 2 tbsp Rapeseed oil
• 2 tbsp spelt flour type 630
• 1 l classic vegetable broth
• 50 g watercress
• 8 stalks parsley
• 1 bundle chervil
• 1 bundle chives
• 250 ml buttermilk
• nutmeg
• Salt
• Pepper
• 100 g smoked trout fillet

Instructions

1. 1.

   Peel and finely dice the onion. Peel, wash and dice the potatoes.

2. 2.

   Heat rapeseed oil in a large pot. Sauté onions and potatoes while stirring. Sprinkle flour over them and sauté briefly.

3. 3.

   Add vegetable broth while stirring and bring to a boil. Cover and simmer for about 25 minutes on low heat.

4. 4.

   Meanwhile, clean watercress, rinse, dry, and pluck the leaves.

5. 5.

   Wash and shake off excess moisture from remaining herbs. Remove parsley leaves and roughly chop. Roughly chop chervil with its tender stems. Slice chives into fine rings.

6. 6.

   Place herbs with buttermilk in a tall container and blend with an immersion blender until smooth.

7. 7.

   Blend potatoes in the broth with the immersion blender until smooth. Grate some nutmeg, season with salt and pepper. Bring to a boil again, remove from heat, and stir in the buttermilk-herb mixture.

8. 8.

   Cut trout fillets into eight pieces. Whip soup with the immersion blender until frothy and serve with trout pieces.