Leek and Potato Cream Soup with Salmon Skewers
Category: First Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon steaks | 800g |
| Extra virgin olive oil | 50ml |
| Pink peppercorns (whole) | 1 tablespoon |
| Dill | 2 sprigs |
| Lemon zest | 1 |
| Fine salt | 1 pinch |
| Leeks | 800g |
| Potatoes | 800g |
| Vegetable broth | 1L |
| Extra virgin olive oil | q.b. (to taste) |
| Fine salt | 1 pinch |
Instructions
To make this exquisite Leek and Potato Cream Soup with Salmon Skewers, begin by preparing the salmon. First, remove any bones from the salmon steaks. Use a pair of tweezers to gently pull out any small bones along the spine, and double-check the flesh to ensure there are no remaining bones.
Once the salmon is deboned, cut it into 4 equal slices. Then, thread each slice onto a skewer, creating four skewers with salmon cubes.
In a small bowl, mix the finely chopped dill with extra virgin olive oil to make an aromatic oil blend. Drizzle this blend over the salmon skewers, ensuring they are coated well. Add the zest of one lemon to the oil mixture—this will infuse the salmon with flavor without cooking it, enhancing the dish’s freshness.
For a gentle heat, stir in a tablespoon of whole pink peppercorns, giving the skewers a delightful touch of spice.
Next, prepare the leek and potato cream. Begin by washing and preparing the leeks. Trim off the tough ends, then slice them into thin rounds. Cut the potatoes into halves, then into strips, and finally into small cubes.
In a large pot, heat a drizzle of olive oil over medium heat. Add the leeks to the pot and sauté them until they begin to soften and release their aroma, about 4-5 minutes. To prevent the leeks from browning, add a ladle of vegetable broth and allow it to simmer until the broth evaporates. This step helps the leeks maintain their delicate flavor.
Add the diced potatoes to the pot, stirring them to coat with the leeks. Season the mixture with salt and pepper to taste. Once the potatoes are well mixed, pour in the remaining vegetable broth. Bring the mixture to a boil, then cover the pot with a lid, and let it cook for approximately 30 minutes, or until the potatoes are tender.
Once the potatoes are fully cooked, remove the pot from the heat. Transfer the soup to a large bowl and use an immersion blender to puree the mixture until it becomes a smooth, creamy consistency. If the soup is too thick for your liking, add a ladle of vegetable broth to thin it to your desired texture.
While the soup is cooling slightly, take the salmon skewers out of the fridge, where they have been marinating and infusing flavor. Heat a grill or large skillet over high heat. When the grill or pan is hot, place the salmon skewers on it. Grill or sear them for a few seconds on each side, just enough to create a golden-brown crust while keeping the interior moist and juicy.
Be mindful not to overcook the salmon—once it reaches a slightly pink hue on the inside, remove it from the heat. Save any remaining dill and olive oil mixture, as you will use it to drizzle over the skewers for added flavor after they are cooked.
Finally, ladle the leek and potato cream soup into individual bowls. Place a salmon skewer on top of each serving, allowing the flavors of the soup and the skewers to meld together. If desired, drizzle the reserved dill-oil mixture over the salmon for an extra burst of flavor.
Serve immediately, and enjoy this comforting and flavorful dish that pairs the creaminess of the leek and potato soup with the rich, succulent taste of grilled salmon.
