Here is another recipe that I have made from the Williams Sonoma Soup of the Day cook book that I absolutely love. I think it would be a great recipe for a dinner party, very light and refreshing, perfect for a first course that is sure to wow! It is also easy to make. You could even make this recipe ahead of time. Just reheat when needed, garnish, and serve!
Ingredients:
- 2 tbs olive oil
- 2 leeks, white and pale green parts, chopped
- 2 russet potatoes, peeled and finely chopped (I used whatever potato type I had on hand)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tbs chopped dill
- 1/4 lb smoked salmon, chopped
- Salt and pepper
Directions:
- In a large pot saute leeks in oil until soft (5 min)
- Add potatoes and broth, bring to a boil
- Reduce heat to low and simmer until potatoes are very soft (~ 20 min)
- Remove from heat and let cool slightly
- Working in batches, puree soup in a blender
(or use your immersion blender like I did here!)
- Return soup to pot and stir in cream and dill
- Season with salt and pepper to taste
- Garnish with smoked salmon and a sprig or two of dill
Note: to impress your guests, serve soup in a shallow bowl so the salmon doesn't sink to the bottom
Enjoy!
JP
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