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Red Pepper Purée with Smoked Trout

Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.