Potato-Leek Puree with Smoked Salmon & Dill

Soup is not meant just for those cold winter nights in our opinion here at TRJ. As the nights get colder and you restrain yourself from touching the heat dial; take a few minutes and make this simple, yet delicious, soup recipe from Kate McMillian’s book “Soup of the Day: 365 recipes for every day of the year”.

When I saw this cookbook I instantly snagged it as a self-proclaimed soup head. This book has practically every soup you could think of and they are all soup-er (see what I did there) easy and delicious.

As with all recipes, prep all of your chopping and ingredients ahead of time to make the process move smoothly.

Serves: 6

Ingredients

  • 2 tbsp Olive Oil
  • 2 Leeks, white and pale green parts, chopped
  • 2 Russet Potatoes, peeled and finely diced
  • 4 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1 tbsp chopped Dill
  • Salt and freshly ground pepper
  • 1/4 lb (125 g) Smoked Salmon, chopped

Directions

  1. In a large, heavy pot, warm the oil over medium-high heat. Add the leeks and saute until soft, about 5 minutes.
  2. Add the potatoes and the broth and bring to a boil. Reduce the heat to low and simmer until the potatoes are very soft, about 20 minutes. Remove from heat and cool slightly.
  3. Working in batches, puree the soup in a blender. Return to the pot and stir in the heavy cream and dill. Return the soup to a gentle boil, turn off the heat, and season with salt and pepper.
  4. Serve garnished with the smoked salmon

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