Straight from England, a wonderful recipe that will delight any food enthusiast.
Ingredients:
- 1 large leek
- 30 g butter
- 2 teaspoons mustard (e.g., Dijon)
- 4 potatoes
- 1 bay leaf, 2 cloves
- 1 liter vegetable broth
- 1 small can corn kernels
- 150 g smoked salmon
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1/3 cup heavy cream (18% or 30%)
Preparation:
Trim the outer leaves of the leek, cut off the greenest ends, leaving the white and light green parts. Cut lengthwise into 4 quarters, rinse thoroughly, and chop crosswise into 1/2 cm pieces.
In a large pot, melt the butter. Add the leeks and sauté over medium-low heat, covered, stirring occasionally, for 15 minutes.
Add mustard, peeled and diced potatoes, bay leaf, cloves, hot vegetable broth, and drained corn kernels. Bring to a boil, cover, and simmer over low heat for about 15 minutes until the potatoes are tender.
Blend a portion of the soup (about 1/3) using an immersion blender directly in the pot, excluding the cloves and bay leaf.
To the partially blended soup, add the smoked salmon cut into pieces and cook for about 2 minutes. Meanwhile, add parsley, chives, and cream.
