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Jim Coleman Recipes

Potato Leek Soup with Smoked Salmon and Rye Croutons

For this recipe you will need:

  • 6 potatoes, peeled and diced
  • 2 shallots
  • 3 cloves of garlic - minced
  • 1 sprig fresh thyme, cleaned
  • 2 quarts of chicken stock
  • 1 cup of cream
  • 1 leek
  • 1 teaspoon of dried dill weed
  • 1 tablespoon of olive oil
  • 3 slices of julienne smoked salmon
  • 4 slices of rye bread
  • Salt and Pepper to taste

To prepare this recipe:

Over medium heat, saute shallots and garlic in a 1-gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.

Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.

Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.



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