Salmon & Leek Soup |
Prep Time: 5 min
Cook Time: about 30 min
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Yield:4
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INGREDIENTS: |
| 1 tbsp |
olive oil |
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| 1 |
large onion, finely chopped |
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| 3 |
large leeks, including green parts, thinly sliced |
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| 1 |
potato, finely diced |
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| 2 cups |
fish stock |
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| 3 cups |
water |
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| 1 |
bay leaf |
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salt and pepper |
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| DIRECTIONS: |
- Heat the oil in a heavy-based pan medium heat. Add the onion and leeks and cook for 3 minutes, or until they begin to soften.
- Add the potato, stock, water, and bay leaf with a large pinch of salt. Bring to a boil, then reduce the heat, and cook gently for 25 minutes, or until the vegetables are tender. Remove the bay leaf.
- Let the soup cool slightly, then transfer about half of it to a blender or food processor and puree until smooth.
- (If using a food processor; strain off the cooking liquid and reserve. Puree half the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.)
- Return the pureed soup to the pan and stir to blend. Reheat gently over medium-low heat.
- Season the salmon to taste with salt and pepper and add to the soup. Continue cooking for 5 minutes, stirring occasionally, or until the fish is tender and starts to break up.
- Stir in the cream and taste and adjust the seasoning, adding a little lemon juice, if wished. Ladle into warmed bowls, sprinkle with chervil or parsley, and serve.
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