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Creamy leek soup with salmon and dill
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
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Ingredients
for
4
- Ingredients
- 300 grams starchy potatoes
- 2 stalks Leeks
- 1 onion
- 3 Tbsps Lobster butter
- 150 milliliters dry white wine
- 450 milliliters Vegetable broth
- 300 meters fish stock
- 500 grams Salmon
- salt
- cayenne pepper
- 50 grams Whipped cream
- 100 grams Crème fraiche
- 1 Tbsp freshly chopped Dill
- Dill (for garnishing)
Preparation steps
1.
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.
2.
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.
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