Creamy Salmon And Leek Soup

By • November 2, 2014 0 Comments

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Serves 4

  • 1 1/2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 3 large leeks, whites and greens thinly sliced
  • 5 cups vegetable stock
  • 1 bay leaf
  • 1 pound wild salmon, skinless, cut into 3/4 inch pieces
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup heavy cream
  1. In a heavy-bottomed saucepan, heat olive oil over medium high heat. Add onion and leeks and cook until translucent, about 5 minutes.
  2. Add vegetable stock and bay leaf. Bring mixture to a boil, reduce heat and cover. Simmer for 20-25 minutes, until vegetables are nice and tender. Remove bay leaf from pot.
  3. Meanwhile, generously season salmon pieces with salt and pepper.
  4. When vegetables are done, transfer about half the soup to a food processor and puree until smooth. Alternatively, use an immersion blender to puree half. Return pureed soup to pot and mix well.
  5. Return pot to medium-low heat and add salmon pieces. Cook for about 3-5 minutes, until salmon turns a light pink and starts to break apart. Remove from heat and stir in cream. Adjust salt and pepper to taste.

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