Print Options:

Red Pepper Purée with Smoked Trout





Yields
Makes 4 servings

 1 pound thin-skinned potatoes
 1/2 cup chopped onion
 3 cups fat-skimmed chicken broth
 3/4 cup canned peeled roasted red peppers
 1 cup half-and-half (light cream)
 2 oranges (about 1/2 lb. each)
 1 hard-cooked large egg
 1/4 pound boned, skinned smoked trout
 3 tablespoons minced fresh chives
  Salt and fresh-ground pepper
Step 1
1

Rinse and peel potatoes; cut into 1/2-inch chunks.

Step 2
2

In a 2- to 3-quart pan over high heat, combine potatoes, onion, broth, and red peppers. Bring to a boil, reduce heat, cover, and simmer until potatoes mash easily, about 20 minutes.

Step 3
3

In a blender or food processor, whirl potato mixture until smooth. Return to pan and add half-and-half. Quick-chill soup (nest soup-filled pan in ice water and stir often until soup is cool, 15 to 20 minutes), or cover and refrigerate until cold, at least 1 hour or up to 1 day.

Step 4
4

Meanwhile, with a sharp knife, cut peel and white membrane from oranges. Working over a bowl, cut between inner membranes and fruit to release segments into bowl; discard peel and membrane.

Step 5
5

Shell egg and shred or finely chop. Break trout into flakes.

Step 6
6

Ladle soup into wide bowls. Garnish equally with orange segments and trout; sprinkle egg and chives on top. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories317
% Daily Value *
Total Fat 12g16%

Saturated Fat 5.4g27%
Cholesterol 83mg28%
Sodium 449mg20%
Total Carbohydrate 35g13%

Dietary Fiber 4.3g16%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.