Red Pepper Purée with Smoked Trout

Makes 4 servings


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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


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.

Created date

August 2004

Nutritional Information

Calories 317
Caloriesfromfat 34 %
Protein 19 g
Fat 12 g
Satfat 5.4 g
Carbohydrate 35 g
Fiber 4.3 g
Sodium 449 mg
Cholesterol 83 mg