Waldbronn Soup with Leek and Smoked Salmon

I know its April Fools Day but I am not kidding you when I say that I have had some of the lightest, freshest food in Holland and Germany this week. Granted I also did eat Grilled Crispy Pork Neck with Spatzle in Germany and we did experience questionable deep fried Von Dortmund croquettes with dubious unidentifiable slimy, meaty filling, famous in the North Sea beach region near Middelburgh, Netherlands. But we also had an absolutely world-class 5-course prix-fixed meal at restaurant TBD in Holland. And after a long 10-hour drive to Waldbronn, Germany, it was a pleasure to happen upon the creamiest potato soup with smoked salmon, late at night in a pub, with live jazz music and great local Pilz beer.

Don't believe world-class cuisine is relegated to environs such as France and Italy. I have to say though that I still love the hearty classics of Germany like roasted pork knuckle with potato dumpling or rich grilled pig neck with cabbage!

3 Yukon Gold potatoes, peeled and quartered
1 quart chicken or vegetable stock
1 leek, cleaned and diced
1/8 lb smoked salmon, finely diced
Zest of 1 lemon
2 slices hearty bread, cut into very small cubes
2 Tbsp olive oil
2 Tbsp butter
dash red pepper flakes
Palmful of fresh parsley, minced
4 Tbsp yogurt or light sour cream

Boil the potatoes in the stock until soft and purée with an immersion blender. Set aside and keep warm.

Meanwhile, sauté the leek for about ten minutes, until soft and beginning to caramelize. Toss in the smoked salmon and lemon zest just to heat through. While the leeks cooks, heat the oil and butter in a separate pan until frothy. Add the bread cubes and red pepper flakes. Cook about five minutes, tossing to brown the cubes. Divide the leek-salmon mixture between four large bowls. Cover with soup and top with bread crumbs, parsley and a dollop of sour cream or yogurt.