Leek Soup with Salmon Balls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g leek, cut into thick rins
- 300 g carrot (s), cut into rins at a sliht anle
- 300 g potato (s), peeled and cut into lare cubes
- 1 onion (s), finely diced
- 1 tablespoon oil for frying
- 1 liter vegetable broth
- Salt and pepper, from the mill
- nutmeg
- 1 pinch paprika powder, smoked
- 1 tablespoon mustard
- 1 tablespoon honey
- 150 g salmon, fresh or frozen
- 100 g smoked salmon
- 1 egg white
- 1 teaspoon lemon juice
- 1 teaspoon dill, frozen or fresh, finely chopped
Print Recipe
Pin Recipe Instructions
- Sauté the onion cubes in hot oil. Deglaze with the broth, add the carrots and potatoes. Let simmer for about 15 minutes. Add the leek 3 minutes before the end of the cooking time and cook at the same time.
- Season the soup with salt, pepper, paprika, nutmeg, mustard and honey to taste.
- For the balls, finely chop the smoked salmon and salmon fillet. Add egg white and dill, mix and season with salt, pepper and lemon juice. Chill the mixture for 15 minutes.
- Shape the salmon mixture into small balls and add to the simmering soup. Let simmer for about 5 minutes. Arrange and serve the soup.
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