Smoked Salmon & Leek Cream Soup

1. 1 Cream 20%pack 500 ml ≈ $3.00 40 ml
2. 2 Leekpack 300 g ≈ $2.50 60 g
3. 3 Potatoes≈ $2.19 per kg 100 g
4. 4 Salmon filletpack 400 g ≈ $10.50 80 g
5. 5 Butterpack 180 g ≈ $1.58 8 g
6. 6 Parmesanpack 200 g ≈ $6.00 10 g
7. 7 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the leeks² into half-rings and peel the potatoes³, then cut them into ½-inch cubes.

2. Melt 2 tbsp butter⁵ in a pot over medium heat, then sauté the leeks² for 5 minutes until tender.

3. Add 400 ml water, the potatoes³, and salt, then simmer for 15 minutes until the potatoes are fork-tender.

4. Cut the smoked salmon⁴ into chunks, add to the soup, and cook for 7 minutes until just heated through.

5. Stir in 1 cup heavy cream¹ and warm through for 2 minutes without boiling.

6. Blend the soup until completely smooth, return to the pot, and reheat gently.

7. Ladle into bowls and top each serving with freshly grated Parmesan⁶.

In short

• In the planner this dish is cooked for two days: reheat on day two.