Leek Soup with Potatoes and Salmon
Rinse and dry leeks, cut into rings. Peel potatoes, rinse and chop. Heat butter in a pan and saute leeks and potatoes, season with salt and pepper.
Add broth, bring to a boil and simmer for about 20 minutes. Cut salmon fillet into thin slices. Remove soup from heat. Take out 1/3 of vegetables with a slotted spoon and set aside. Puree remaining soup.
Add dill, reserved vegetables and cream to the soup, bring to a boil and season with salt, pepper and lemon juice. Pour into bowls and top with salmon. Garnish with dill and serve.