Mangold Cream Soup

Ingredients

• 1 stalk Swiss chard
• 1 onion
• 1 tsp freshly grated ginger
• 2 tbsp oil
• 400 ml vegetable broth (instant)
• 200 g heavy cream
• Salt
• Pepper (freshly ground)
• nutmeg
• Lemon juice
• sugar
• 2 smoked trout fillets

Instructions

1. 1.

   Clean and rinse the Swiss chard, remove stems, roughly chop leaves. Peel and dice the onion.

2. 2.

   Heat oil in a pot. Sauté onions and ginger until translucent. Add chard leaves and sauté briefly. Pour in broth, cover, and simmer for about 20 minutes, stirring occasionally.

3. 3.

   Remove from heat, blend the soup, stir in cream, and bring to a boil. Season with salt, pepper, freshly grated nutmeg, lemon juice, and sugar. Cut trout fillets into bite‑sized pieces.

4. 4.

   Serve by placing fish chunks on deep plates, ladling hot soup over them, and sprinkling with freshly ground pepper.