This soup is quiet and comforting, the kind you make when the kitchen is calm and you want something warm but not heavy. Leeks do most of the work here, slowly turning sweet and silky, while smoked salmon and fresh curd cheese add contrast right at the end.
Difficulty
Easy
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
Servings
4
Ingredients
Instructions
- Start with the leeks.
- Slice them lengthwise, then into half-moons, and rinse well to remove any grit.
- Warm the olive oil and butter in a wide pot.
- Add the chopped onion and cook gently until soft, not coloured.
- Add the leeks and garlic.
- Season lightly with salt and let everything cook slowly, stirring from time to time, until the leeks collapse and turn glossy.
- Pour in the stock.
- Bring to a gentle simmer and cook for about 20 minutes, until the leeks are completely tender.
- Blend the soup until smooth.
- Stir in the cream, taste, and adjust seasoning with salt and pepper. Keep warm.
- Make the lovage oil.
- Blend the lovage leaves with the olive oil until bright green and aromatic. Set aside.
- Slice the smoked salmon into small ribbons.
- Crumble the curd cheese loosely with your fingers.
- Serve the soup hot.
- Top each bowl with salmon, curd cheese, and a few drops of lovage oil.
Serving ideas:
This soup works beautifully with dark rye bread or a simple slice of sourdough. If you want something more filling, add a soft-boiled egg on the side and dip as you eat.
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