North Sea summer soup from Fiefhusen

Ingredients for 4 servings:

• 4 m.-sized potatoes, mainly waxy
• 1 shallot(s)
• 1 m.-large leek(s)
• 1 liter vegetable broth, nB more to adjust the consistency
• 250 g salmon fillet(s) (alternatively cod)
• 250 g mussel meat
• 3 tbsp, heaped butter
• 150 ml cream
• 3 slices of bacon
• 1 bunch of dill
• n. B. Sea salt and pepper, white
• 1 shot of dry white wine (alternatively mild fruit vinegar)
• n. B. Samphire, fresh (optional, if available)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Thickened potato and leek soup with mussels, salmon and dill

Peel the potatoes and then cut into cubes with sides measuring approximately 5 mm. Wash and trim the leeks. Split the white part lengthwise and cut into fine half rings. From the green and harder part, cut about a handful of very fine strips. Wash the dill and shake it dry. Separate the fine, leafy part from the stalks. Cut fine rolls from the stalks, about a handful. Cut about two handfuls of dill leaves, but only medium-finely; you should still feel a bite. Finely dice the shallot. Cut the bacon into medium-fine strips. Cut the salmon into cubes with sides measuring approximately 1 cm. If necessary, thaw the mussels (available frozen in good supermarkets) at room temperature right from the start. Fry the potatoes, shallot, bacon, and dill stalks in butter in a wide saucepan over three-quarters heat until the potatoes are lightly browned, stirring frequently. Then deglaze with a good splash of white wine and let the alcohol evaporate. If children are eating with you, deglaze with a splash of mild fruit vinegar instead. Now add the vegetable stock, bring to a rolling boil, then simmer with the lid on for 10 minutes over low heat. Remove the pot from the heat and use a hand blender to adjust the consistency. To do this, hold the hand blender in the center of the soup and let it run briefly several times. Stir and taste after each serving. The starch released by the potatoes should create a nice thickening effect, but the soup should not be “smooth.” It should still have a chunky consistency. If the soup has accidentally become too thick, simply thin it carefully with the additional stock. Now add the cream, stir, and season to taste with salt and white pepper. Bring to a boil briefly, then remove from the heat. Briefly stir in the fish, mussels, and green leek strips. Cover and let stand for five minutes. Now stir in half of the fine dill leaves and serve the soup in plates, bowls, or bowls. Garnish with the remaining dill. Tip: North Sea samphire (sea asparagus, Salicornia) is a crunchy plant from the dike foreland or mudflats with a great bite and a fantastic salty note. Samphire isn’t absolutely necessary for the soup, but it makes a surprising garnish with a surprising flavor. If you can find it, add it raw to the finished soup and under no circumstances cook it!