Cauliflower velouté with salmon and rye bread

Ingredients

For 1 serving

• Cauliflower300 g
• Potatoes80 g
• Leek0.5
• Salmon fillet120 g
• Vegetable broth400 ml
• Extra virgin olive oil6 g
• Chives4 g
• Rye bread1
• Saltto taste
• White pepperto taste

Contains: gluten, fish, celery,

In season: October – March

Method

1. Warm the vegetable stock. Trim the root and tough green part off the leek, rinse between the layers and slice it; cut the cauliflower into florets; peel and dice the potatoes.
2. Heat half the olive oil in a pan over low heat and sweat the leek for 4–5 minutes, until soft but not coloured. Add the cauliflower, potatoes, hot stock and a pinch of salt and cook for 20 minutes over medium-low heat, until the cauliflower is very tender.
3. Blend with a stick blender into a smooth, velvety cream; adjust the salt.
4. Meanwhile skin the salmon and cut it into cubes of about 2 cm. Heat the remaining oil in a non-stick pan over medium-high heat and cook for 3 minutes, turning gently, until golden outside and just opaque inside; salt it.
5. Serve the soup with the salmon, snipped chives, a pinch of white pepper and the rye bread.