in Soup Recipes

Cheese and leek soup with salmon

updated

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Ingredients for 4 servings:

  • 400 g leek
  • 650 ml vegetable stock
  • 200 g herb cheese spread
  • 1 cup of crème fraîche, approx. 150 g
  • 250 g salmon
  • 1 onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the leek into rings or half rings, depending on their thickness, and simmer in the broth with the lid on for about 10 minutes. Then stir in the processed cheese and crème fraîche and season with salt and pepper. Now cut the salmon into small cubes, add them to the soup, and continue cooking uncovered. Finely chop the onion and fry briefly. Then add the onion to the soup. Continue simmering until the salmon is cooked through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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