White Bean Cream Soup with Smoked Trout

Peel the potatoes and dice them finely. Rinse the canned beans thoroughly in a colander under cold water.

Place the potatoes in a pot, add 350 ml of water, and boil until tender.

Once the potatoes are cooked, add the rinsed beans and hot-smoked trout (cut into pieces) to the pot—you can also use other fish.

Simmer everything together for another 3–5 minutes.

Check for salt at this point. The fish is already salty, so only season with salt at the very end if it tastes completely bland.

Remove the pot from the heat. Use an immersion blender to puree the mixture directly in the pot until completely smooth, with no graininess.

Pour the 20-35% cream into the soup and stir. Return the pot to the stove. As soon as the soup comes to a gentle simmer (the first bubbles appear), turn off the heat immediately. There is no need to let it boil.