Potato Cream Soup with Horseradish and Smoked Trout

Stages of cooking

1. Peel and chop the potatoes and onion. Fry them on butter in a deep pot, where you will cook the soup, for about 5 minutes

    

   

2. Add hot vegetable broth, boil it, reduce the fire and boil the vegetables under the lid for about 20-25 minutes

    

   

3. Take the pot away from fire, add grated horseradish and blend the soup

    

   

4. Add cream to make the soup as dense as you wish. Add white wine vinegar, chopped fennel and pepper. If you need, you can add salt

   

5. Serve with pieces of smoked trout and fried pieces of bread. Bon appétit!