Creamy Leek Soup with Salmon and Dill

Ingredients

• 300 g waxy potatoes
• 2 stalks leeks
• 1 onion
• 3 tbsp lobster butter
• 150 ml dry white wine
• 450 ml vegetable broth
• 300 ml fish stock
• 500 g salmon fillet
• Salt
• Cayenne pepper
• 50 g sour cream
• 100 g crème fraîche
• 1 tbsp freshly chopped dill
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel, wash and dice the potatoes. Clean and slice the leeks into rings. Peel and finely chop the onion; sauté in a pot with 2 tbsp melted butter until translucent. Add the potatoes and two‑thirds of the leeks, cook briefly, then pour in wine, broth, and stock. Simmer over medium heat for about 15 minutes. In a separate pan, sauté the remaining leeks in the leftover hot butter. Wash, pat dry, and cut the salmon into ~2 cm cubes.

2. 2.

   Blend the soup, then stir in sour cream and crème fraîche. Season with salt and pepper; add leek rings, chopped dill, and salmon pieces, letting them infuse for about 5 minutes. Taste again, serve in bowls, and garnish with dill sprigs.