Potato Soup with Smoked Mackerel and Walnut Kernels
A potato soup featuring smoked mackerel and walnut kernels made with fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g starchy cooking potatoes
- 200 g knollensellerie (celery root)
- 1 Shallot
- 1 tbsp Rapeseed Oil
- 800 ml vegetable broth
- Salt
- Pepper (freshly ground)
- 2 tbsp crème fraîche
- nutmeg
- 150 g smoked mackerel fillet
- 75 g peeled walnut kernels
- 2 tbsp chives ribbons
Instructions
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1.
Peel, wash, and dice the potatoes and celery root. Peel and finely chop the shallot; sauté in a pot with hot oil until translucent. Add the potatoes and celery root, cook briefly, then pour in the broth. Season with salt and pepper and simmer over medium heat for 20 minutes.
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2.
Puree the soup with an immersion blender, adding more broth if needed. Stir in the crème fraîche, season with salt, pepper, and nutmeg to taste, and ladle into warmed bowls. Tear the mackerel fillet into pieces and arrange on top of the soup along with the walnut kernels. Sprinkle with chives ribbons before serving.
