Summary

Ingredients

• 2 shallot (s), finely diced
• 0.5 ½ small clove (s) garlic, finely diced
• 500 g potato (s)
• 500 g leek, only the white
• 400 g salmon fillet (s), fresh, boned
• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 liter vegetable broth, or chicken broth, freshly cooked
• 2 tablespoon crème fraîche
• salt and pepper
• 1 handful parsley or dill, depending on your taste, finely chopped for garnish

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Instructions

1. Peel the potatoes, wash with the leek, dry and cut into cubes. Sauté in butter over medium heat with the shallots and garlic for at least 5 minutes, turning frequently and being careful not to burn anything. Then, depending on your taste, pour in one of the broths until the vegetables are covered and simmer for about 20 minutes until soft, salt and pepper and puree very finely with the hand blender, including the pieces that are at the bottom of the pot. Possibly add a little broth depending on the consistency of the soup. Remove from heat and fold in the creme fraiche and season to taste again. No longer keep boiling warm.
2. Cut the salmon fillet into squares, rectangles or triangles as desired, so that one later fits comfortably on a soup spoon and fry it in olive oil for a short time on all sides, crispy on the outside. Each piece should still be raw inside. Salt, pepper and add to the no longer boiling soup, or first distribute the salmon pieces on soup plates and then pour on the soup. The salmon draws in the hot soup without drying out. Garnish with a little chopped parsley or dill if you like.