salt-constellations:

Potato Soup

(For 4 people)
You need:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 leeks, white part only, diced
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1 lb 3.5 oz peeled Yukon Gold potatoes, diced
• 5.5 oz parsnips
• 8 sage leaves, coarsely chopped
• 1 bay leaf
• Salt and pepper
• 4 cups cold water
• Fresh parsley, chopped
• A few fingerling potatoes, steamed
• 4 large smoked salmon slices, diced finely
• Crème fraiche
• Fleur de sel (optional), to serve

Steps:

• In a cocotte, heat the butter and oil. Add the leek, shallot and garlic and sweat for 5 minutes, without browning.
• Then add the potatoes, parsnip, sage leaves and bay leaf. Cover with water, season with salt and pepper.
• Cook on medium to low heat, covered, for 20 minutes, or until all the vegetables are fork tender. Discard the bay leaf and mix the soup; keep warm.
• Peel the fingerling potatoes and dice them. Heat 1 tablespon oil in a frying pan and add them with the salmon. Brown for a few minutes.
• Add 1 tablespoon crème fraiche at the bottom of each plate. Add the soup and garnish with the sauteed potatoes and salmon. Sprinkle with fleur de sel and add chopped parsley.