Leek soup with smoked salmon topping

Preparation : 1 h 10                                               Cooking : 45 minutes                                                Yields : 4 servings

 

 

 

 

 

 

Ingredients:

For the soup:

 

• 2 tbsp unsalted butter
• 1 tbsp sunflower oil
• 3 medium leeks, sliced, washed, and drained
• 2 large Russet potatoes, peeled and diced
• 4 cups vegetable broth
• 7/8 cup heavy cream
• Salt and pepper

To serve:

• 1 cup smoked salmon slices
• 1 tbsp of cranberry vinegar
• 1 - 2 tbsp garden cress, snipped

Preparation

1. Melt the butter with the sunflower oil in a large heavy-based saucepan set over a medium heat.
2. Add the leeks and a generous pinch of salt, and sweat until softened, about 5-6 minutes. Reduce the heat to low and cook for a further 15 minutes until very tender and golden, stirring from time to time.
3. Add the potatoes and broth, and bring to a rapid simmer. Reduce the heat to a gentle simmer and cook until the potatoes are very tender, about 25-30 minutes.
4. Remove the soup from the heat and blend the soup.
5. Stir in the cream and return to a simmer over medium heat. Adjust seasoning to taste with salt and pepper.
6. To serve: Ladle the soup into bowls. Dress the smoked salmon with cranberry vinegar before serving on top of the soup with a sprinkling of cress.