Leek Soup with Salmon

Heat oil in a saucepan, sweat garlic in it. Add frozen leek, wine, 400 ml water and clear soup. Bring to a boil and simmer gently at low temperature for about 5 minutes.

Fry the pumpkin seeds in a frying pan. Rinse tomatoes, cut into quarters and remove seeds. Cut flesh into cubes, add to soup and heat briefly. Season with salt, pepper and sugar.

Cut salmon into wide strips and place on top of soup. Sprinkle with pumpkin seeds and garnish with chive stalks. Offer the pesto with it.

Speaking of … frozen creamed leek also tastes great as a topping on puff pastry, e.g. as a quiche or possibly in pockets. It is also ready to be baked on puree with cheese. So next time, just buy a few more packets of creamed leek and put them on ice,

Our tip: Always use fresh chives if possible!

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