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Ingredients
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1 1/2 tablespoons
olive oil
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2
medium yellow onions, chopped
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3
large leeks, whites and greens thinly sliced
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5 cups
vegetable stock
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1
bay leaf
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1 pound
wild salmon, skinless, cut into 3/4 inch pieces
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kosher salt
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freshly ground black pepper
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1/2 cup
heavy cream
Directions
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In a heavy-bottomed saucepan, heat olive oil over medium high heat. Add onion and leeks and cook until translucent, about 5 minutes.
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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.
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Meanwhile, generously season salmon pieces with salt and pepper.
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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.
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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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