Life in the Kitchen

Yuluishii’s creamy pea and smoked trout chowder with crispy potatoes and sour cream.

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Once you’ve made this pea chowder once, you will make you want to make it more than once in a while.

This simple soup by Yuluisii is quick to prepare and the added smoked trout turns up the flavour. It’s a really healthy, satisfying main course – and we think you’ll want to make you want to make it more than once in a while. Khanya Mzongwana (aka Yuluishii) is the creative genius behind ‘Off The Wall Pop Up Restaurant’ in Hatfield, Pretoria.
If you live in Gauteng, a pop-in is a must.

RECIPE

CREAMY PEA & SMOKED TROUT CHOWDER
WITH CRISPY POTATOES & SOUR CREAM

Serves 6

INGREDIENTS

1kg Nature’s Garden Peas
40ml extra virgin olive oil
100g leeks, roughly sliced
2 cloves garlic, minced
1 sprig thyme
1L chicken stock
500ml cream
Salt and pepper to taste

FOR THE TOPPINGS

6T sour cream
120g cooked potatoes, diced
180g ready-to-eat smoked trout fillets
Microherbs, to garnish

METHOD

Heat a heavy bottomed pot and add half the olive oil.
Lightly sauté the leeks for a few minutes and then add the garlic.
Add the thyme and allow it to infuse the leeks.
Add the peas and top with stock and cream.
Simmer for a few minutes and then transfer the soup to a blender jug.
Blend the soup until smooth and then push through a sieve to smooth out the texture.
In a pan, heat the rest of the oil and add the cubed potatoes.
Fry until golden and crispy.
To serve, pour the hot soup into bowls and divide the trout, potatoes and sour cream between six bowls.
Garnish with the microherbs.

Optional: serve with flaky bread sticks.

 

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Image: Yuluishii

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