Red Pepper Purée with Smoked Trout

Ingredients

• 3 cups fat-skimmed chicken broth 
• 3 tablespoons chives fresh minced
• 4 servings salt and fresh-ground pepper 
• 1 cup half-and-half light ( cream)
• 1 large hard-cooked egg 
• 0.5 cup onion chopped
• 2  oranges 
• 1 pound thin-skinned potatoes 
• 0.8 cup roasted peppers red canned peeled
• 0.3 pound boned smoked

Equipment

• food processor
• bowl
• frying pan
• ladle
• knife
• blender

Directions

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.
7. Garnish equally with orange segments and trout; sprinkle egg and chives on top.
8. Add salt and pepper to taste.