Apple soup accompanied by smoked salmon

Ingredients for 4 servings:

• 1 leek(s), cut into rings
• 2 small apples, peeled, cored, cut into small cubes
• 1 small onion(s), peeled, finely diced
• 2 tbsp butter
• 100 ml cider
• 550 ml vegetable stock
• 200 ml cream
• 1 bay leaf
• 60 g sour cream
• ½ bunch dill, plucked, finely chopped
• Pepper, black and white, from the mill
• Sea salt, from the mill
• 100 g smoked salmon, cut into 5 mm thick strips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A fine soup that certainly fits well into a menu

Cook half of the leek in salted water until al dente, then set aside. Remove the salmon from the refrigerator. Melt the butter in a medium saucepan and sauté the onion until translucent. Now add the remaining leek and half of the apple. Sauté both, deglaze with the cider, and add the stock. Add the bay leaf and simmer for 10 minutes. Add the cream and bring to a boil. Season with salt and pepper, and add the dill (reserve a few whole sprigs for garnish). Now transfer the soup to a blender or puree with an immersion blender until smooth. Cut the smoked salmon into strips. Serving suggestion: Ladle the soup into a cup, place it on an oblong plate, and place a small pile of apple, sautéed leek, and smoked salmon strips in between. Add sour cream if desired. Add a small sprig of dill to each soup, see picture.