Creamy Leek Soup with Salmon and Dill
Peel, rinse and dice potatoes. Rinse leeks and cut into rings. Peel onion and chop finely. Heat 2 tablespoons of butter in a saucepan and saute onion until translucent. Add potatoes and 2/3 of leeks and saute briefly. Add wine, broth and fish stock and simmer for about 15 minutes on medium heat. Heat remaining butter in a a pan and saute remaining leeks. Rinse and pat dry salmon, cut into 2 cm (approximately 3/4 inch) cubes.
Puree soup and add sour cream and crème fraîche. Season with salt and pepper, add sauteed leeks, chopped dill and salmon. Simmer for 5 minutes more and season to taste. Pour into bowls and garnish with dill. Serve.