- 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
- 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
Rinse and peel potatoes; cut into 1/2-inch chunks.
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.
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.
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.
Shell egg and shred or finely chop. Break trout into flakes.
Ladle soup into wide bowls. Garnish equally with orange segments and trout; sprinkle egg and chives on top. Add salt and pepper to taste.