Apple and leek soup with smoked salmon

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 apple
• ½ onion(s)
• 1 tbsp butter
• 50 ml cider
• 450 ml beef broth or vegetable broth
• 1 bay leaf
• 250 ml cream
• salt and pepper
• 100 g smoked salmon
• Chervil for garnishing
• 1 cup of sour cream (150 g)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light

Cut the smoked salmon into thin strips. Clean and wash the leek, then cut it into thin rings. Wash the apple, quarter it, core it, and dice it. Peel the onion and chop it finely. If desired, wash, dry, shake, and chop the chervil. Cook half of the leek in boiling salted water until al dente. Sauté the onion in heated butter until translucent, add the remaining leek and the diced apple, and sauté lightly. Deglaze with cider. Top up with stock and, if desired, add a bay leaf. Simmer until the leek and apple are tender. Stir in the cream. Remove the bay leaf. Purée the soup until creamy and almost completely smooth. Season with salt and pepper, and ladle into soup bowls. Finally, garnish with salmon strips, the cooked leek, and chervil. Serve with sour cream. Tip: If desired, add sour cream to the soup along with the regular cream and serve the rest on the side. 384 kcal per serving.