Potato soup with smoked salmon and dill

Ingredients for 4 servings:

• 1 onion(s)
• 3 cloves garlic
• 1 stalk(s) leek
• 2 tbsp oil, neutral
• 1 kg potato(s), floury
• 3 small carrots
• 1 can/n white beans (drained weight 240 g)
• 3 tsp vegetable broth
• 1.2 liters of water
• 100 g cooking cream or vegetable cooking cream
• 1 tbsp dill tips, dried
• salt and pepper
• 1 bunch of dill
• 200 g smoked salmon
• 1 cup sour cream
• 1 dashes lemon juice
• 1 tsp, levelled honey
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel and roughly dice the onion, peel and halve the garlic cloves, and clean and thinly slice the leek. Add the oil to a saucepan or food processor and fry the onion, garlic, and leek for several minutes, stirring occasionally. Meanwhile, peel and roughly chop the potatoes and carrots, add them to the pan, and fry for a few minutes. Then add the drained and rinsed beans, vegetable stock, and water. Bring to a boil, then simmer for about 20 minutes. Meanwhile, trim and chop the dill tips. Finely dice half of the smoked salmon and slice the rest. Mix the sour cream with half of the chopped dill and the finely sliced ​​salmon, and season with lemon juice, honey, salt, and pepper. Add the cream and dried dill tips to the soup and puree until smooth. Add a little more water if desired. Season to taste with salt and pepper. To serve, divide the soup among bowls, place the sour cream and salmon in the center, and use a spoon or fork to pull the soup into a star shape toward the edges. Arrange the smoked salmon strips on top and sprinkle with the remaining fresh dill.