| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups/stews |
2 |
Servings |
INGREDIENTS
| 15 |
oz |
Potatoes |
| 1/2 |
bn |
Soup Greens |
| 1 |
|
Onion |
| 1 |
bn |
Watercress |
| 1 |
oz |
Butter |
|
|
Salt |
|
|
Pepper |
| 4 |
c |
Calfs Broth |
| 3/4 |
c |
Whipped Cream |
| 2 |
|
Smoked Trout Filets |
INSTRUCTIONS
1.Wash,peel and cube potatoes. 2.Wash,peel and cube
and chop soupgreens. 3.Cut watercress finely. 4.Heat
the butter in pot;add the potatoes,vegetables and
onion and saute in the butter. 5.Season with salt and
pepper and fill up with the broth. 6.Cook soup for 5-6
minutes, than add 3/4 of the watercress. 7.Puree all
in the pot with a handmixer. 8.Add the whip cream,
boil up once.Taste and season again, if needed. 9.Cut
the filets in small stripes and put in soup plates and
pour the soup over;garnish with left over watercress.
10.Serve with fresh bread and beer.
Typed by Brigitte Sealing, Cyberealm BBS Watertown NY
315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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