Red Pepper Purée with Smoked Trout
How to Make It
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.
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
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.
