Leek soup

Name: Leek soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Leeks (leek); 300 g floury potatoes; 20 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp 300 m dry white wine; 1 l Vegetable broth; 2-3 stem(s) Dill; 100 g Smoked salmon in slices; 40 g grated parmesan cheese; 150 g Whipped cream; 7-10 Tbsp Sugar; 4 TSP Fresh cream

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Leeks (leek)
300 g floury potatoes
20 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp 300 m dry white wine
1 l Vegetable broth
2-3 stem(s) Dill
100 g Smoked salmon in slices
40 g grated parmesan cheese
150 g Whipped cream
7-10 Tbsp Sugar
4 TSP Fresh cream

Directions

1
Clean, wash, drain and cut the leek into rings. Peel, wash and chop the potatoes. Heat the fat in a saucepan, lightly toast the leek and potatoes. Season with salt and pepper.
2
Pour in white wine and stock, bring to the boil, cover and simmer for 10-15 minutes.
3
Wash the dill, shake dry and pluck the banner. Cut salmon into strips
4
Finely mash the leek and potatoes in the broth. Add parmesan cheese and cream and puree again. Season to taste with salt, pepper and sugar
5
Arrange soup in deep plates. Place 1 teaspoon each of crème fraîche, salmon and dill on top.