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Categories:
garlic dill weed olive oil red potatoes flour chicken broth capers lemon juice milk heavy cream fresh dill salmon salt deli cream cheese lemon juice
Viewed: 33 - Published at: 9 years agoIngredients
- 1 cup leek, diced (both white and green parts)
- 1 tablespoon garlic, minced
- 12 teaspoon dried dill weed
- 1 tablespoon olive oil
- 2 cups red potatoes, diced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons capers with brine
- 1 tablespoon fresh lemon juice (not the bottled kind)
- 2 cups whole milk
- 12 cup heavy cream
- 2 tablespoons chopped fresh dill, divided
- 4 ounces smoked salmon, chopped and divided
- salt and pepper
- 2 slices deli-style pumpernickel bread
- 2 ounces cream cheese, softened
- 1 teaspoon fresh lemon juice (not the bottled kind)
Method
- Sweat leeks, garlic, and dried dill in oil in a large pot over medium heat until soft, 5 minutes.
- Stir in potatoes and flour; cook 1 minute.
- Add broth, capers, and 1 T lemon juice; stir until smooth.
- Simmer until potatoes are tender, about 15 minutes, then reduce heat to low.
- Add milk, cream, 1 T fresh dill, and all but 1 T smoked salmon.
- Season with salt and pepper and keep warm; preheat broiler to high.
- Trim crusts off bread slices to form a rectangle.
- Cut each slice into triangle and broil until toasted, about 2 minutes.
- Combine cream cheese, remaining fresh dill, 1 t lemon juice & salt to taste.
- Spread cream cheese mixture on each triangle.
- top with remaining salmon pieces and serve with soup.
