Creamy leek soup with mackerel

Name: creamy leek soup with mackerel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g leeks; 3 toe garlic; 50 g unsalted butter or margarine; 750 ml water; 125 ml fresh cream; 1 garden herbal bouillon; 350 g fresh smoked mackerel fillet

Smoked mackerel in a tasty creamy leek soup.

Ingredients

Kitchen Stuff

1 blender

Directions

Remove the dark green end and the stalk from the leek. Cut the leeks in half lengthwise and then into small pieces. Slice the garlic.
Melt the butter in a soup pan and fry the leek with garlic for 15 minutes on low heat. Add the water and the whipped cream and bring to the boil.
Stir in the bouillon tablet and simmer for 15 minutes on low heat.
In the meantime, remove the skin and the bones from the mackerel and pull it into coarse pieces.
Puree the soup with the hand blender and season with salt and pepper.
Pour the soup into the deep plates or bowls and spread the mackerel over it.