Leek – potato soup with salmon

Ingredients for 4 servings:

• 2 shallots, finely diced
• ½ small garlic clove(s), finely diced
• 500 g potatoes
• 500 g leek, only the white part
• 400 g salmon fillet(s), fresh, boned
• 2 tbsp butter
• 1 tbsp olive oil
• 1 liter vegetable broth or chicken broth, freshly cooked
• 2 tbsp crème fraîche
• salt and pepper
• 1 handful of parsley or dill, according to taste, finely chopped for garnish

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes, wash them with the leek, dry them, and cut them into cubes. Sauté them in butter over medium heat with the shallots and garlic for at least 5 minutes, stirring frequently and making sure nothing burns. Then add one of the stocks, according to taste, until the vegetables are covered. Sauté for about 20 minutes until soft. Season with salt and pepper and puree very finely with a hand blender, including the chunks at the bottom of the pot. Add a little more stock if necessary, depending on the consistency of the soup. Remove from the heat and fold in the crème fraîche and season again to taste. Do not keep it boiling hot. Cut the salmon fillet into squares, rectangles, or triangles, as desired, so that one will fit comfortably on a soup spoon later. Briefly sear on all sides in hot olive oil until crispy on the outside. Each piece should still be raw on the inside. Season with salt and pepper and add to the simmering soup, or divide the salmon pieces among soup bowls first and then pour the soup in. The salmon will simmer in the hot soup without becoming dry. Garnish with some finely chopped parsley or dill, if desired.