I first came across a version of this recipe, which uses carrots and some orange juice and zest, in a cookbook by one of Switzerland’s leading chefs, Oskar Marti, now retired. I was at his restaurant a couple of times and he likes to talk to people; somehow we hit it off, we ended up talking food and cooking, surprise surprise, and he gave me a few hints about the recipes in that book (he was about to present me a copy, but, obviously, I already had one); he wrote a very nice dedication into it when I sent it to him a few days later, something I’m very happy about because he confirmed so many of my thoughts and beliefs concerning healthy, ecological and seasonal cooking.
Anyway, I had friends over the other day and realised I did not have enough carrots but loads of leeks, so I did this instead.
The advantage of this dish is that it can be prepared in advance and finished when the guests turn up.
What you need
- 1 medium onion, chopped
- 2-3 cloves of garlic
- 2 cm fresh ginger, finely chopped
- 1 knob butter for frying
- 1 tablesp Madras curry powder
- 4 medium-sized leeks (the white bits), finely chopped
- 1-2 small (or 1 medium) potatoes, diced
- 100 ml dry sherry
- 1 tblsp vegetable broth powder/concentrate/cube
- salt and pepper to taste
- 200-300 gr very (!) fresh salmon, cut into 1 cm cubes.
- 250 ml fresh cream, whipped, if you like, for a fluffier texture; alternatively use double cream
What you do
- In a sauteuse melt the butter and add the onions, the garlic, the ginger and the curry powder. Stir without letting the onions, etc. take on any other colour than the yellow of the curry powder.
- Add the leek and stir till it has gone limp, then add the potatoes and the veggie broth concentrate / cube.
- Pour in the sherry and reduce to about half.
- Cover with water and simmer until the potatoes are soft.
- Liquidise the mixture adding water to get the desired thickness and season to taste with salt and pepper. (You may want to strain the soup but I like tiny bits in it.) At this stage you can let it cool or keep it in the fridge till needed…
- Preheat the soup bowls (better than plates), then distribute the salmon cubes and pour in the fresh cream.
- Pour in the reheated, piping hot soup and serve; the salmon poaches itself on the way from the kitchen to the table. (See picture above.)