Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      ounces        potatoes
     1/2  bunch         soup greens
   1                    onion
   1      bunch         watercress
   1      ounce         butter
                        salt
                        pepper
   4      cups          calves broth
     3/4  cup           whipped cream
   2                    smoked trout filets

Preparation:

1. Wash, peel and cube potatoes. 2. Wash, peel and cube and chop soup greens. 3. Cut watercress finely. 4. Heat the butter in pot; add the potatoes, vegetables and onion and sauté in the butter. 5. Season with salt and pepper and fill up with the broth. 6. Cook soup for 5-6 minutes, than add 3/4 of the watercress. 7. Puree all in the pot with a hand mixer. 8 .Add the whip cream, boil up once. Taste and season again, if needed. 9. Cut the filets in small stripes and put in soup plates and pour the soup over; garnish with left over watercress. 10. Serve with fresh bread and beer.