Red Pepper Puree with Smoked Trout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Rinse and peel potatoes; cut into 1/2-inch chunks.
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.
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.
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.
5. Shell egg and shred or finely chop. Break trout into flakes.
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.
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