Cream of Leek and Potato with Salmon Skewer

Here is the recipe for a delicious cream of leek and potato with salmon skewer. It is a comforting dish with a touch of elegance, thanks to the salmon.

Ingredients

• 3 large leeks, white and light green parts only, sliced into rings
• 4 medium potatoes, peeled and cut into cubes
• 1 liter of vegetable or chicken stock
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 200 g of fresh salmon, cut into cubes
• Chives, for garnish
• Fresh cream or Greek yoghurt, to serve (optional)

For the skewers:

• Toothpicks or small skewers
• Extra virgin olive oil, for brushing

Preparation

1. In a large pot, heat the extra virgin olive oil and add the leeks. Sauté over medium heat until they become translucent.
2. Add the cubed potatoes and sauté for a couple of minutes.
3. Pour the stock into the pot and bring to a boil. Reduce the heat and simmer until the potatoes are soft, about 20 minutes.
4. While the soup is cooking, prepare the salmon skewers. Thread the salmon cubes onto the skewers and lightly brush with extra virgin olive oil. Cook them on a hot grill or non-stick pan for 1-2 minutes per side, until they are well sealed on the outside.
5. Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you desire a finer texture, you can strain the soup through a sieve. Taste and adjust the seasoning with salt and pepper.
6. Serve the hot cream of leek and potato, placing one or two salmon skewers on top of each plate. Garnish with chopped chives and, if you like, a drizzle of fresh cream or a dollop of Greek yoghurt.

Curiosity

Cream of leek and potato is a classic French soup, also known as “Vichyssoise” when served cold. The hot version is perfect for cold days, while the cold version is ideal for warmer months. The addition of salmon skewers brings a touch of sophistication and protein, turning this soup into a complete dish.