Potato-Leek Puree with Smoked Salmon and Dill
For today’s an easy one-pot dinner, try this hearty soup that looks beautiful served in shallow soup bowls so you can see the flecks of brightly colored smoked salmon used to garnish it. If you have an immersion blender, the soup can be pureed right in the pot it’s cooked in. If you don’t, just transfer the contents of the pot to a blender. The dill can be replaced by chopped chervil or chives, if you prefer.
- 2 Tbs. olive oil
- 2 leeks, white and pale green portions, chopped
- 2 russet potatoes, peeled and finely diced
- 4 cups (32 fl. oz./1 l) chicken broth
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1 Tbs. chopped fresh dill
- Salt and freshly ground pepper
- 1/4 lb. (125 g) smoked salmon, chopped
In a large, heavy pot over medium-high heat, warm the olive oil. Add the leeks and sauté until soft, about 5 minutes. 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 the heat and let cool slightly.
Using an immersion blender, carefully puree the soup in the pot. Or, alternatively, working in batches, puree the soup in a blender. Return to the pot and stir in the cream and dill. Return the soup to a gentle boil, turn off the heat and season with salt and pepper.
Serve immediately, garnished with the smoked salmon. Serves 6.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011)