Leek & Salmon Soup
 
Prep time
Cook time
Total time
 
This soup might seem simple, but it has a delicious depth of flavor that's perfect for any occasion.
Author:
Recipe type: Soup
Cuisine: British
Serves: 6 servings
Ingredients
  • ⅓ cup olive oil
  • 3 large leeks, very finely sliced
  • 14 ounces salmon fillet, sliced in 8-inch pieces
  • 6¼ cups fish or vegetable stock or broth
  • ⅞ cup dry white wine
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Juice of 1 large lemon
  • Large handful fresh chopped dill
Instructions
  1. Heat the oil in a heavy pan, add the leeks and cook very slowly for 30 to 40 minutes or until they are soft.
  2. Add the salmon, stock, and wine and bring slowly to just below a boil. The salmon pieces should already be almost cooked.
  3. Add the lemon juice and half of the dill, and season with salt and pepper.
  4. Reheat the soup, gently stirring.
  5. Divide the soup between six bowls, and top each serving with more dill.
Notes
Potato Option: Dice about ½ pound yellow potatoes and boil for 5 to 7 minutes, or until just tender. Add with the fish to the soup.

Stock / Broth Notes: Homemade stock and broth are very different from store-bought, so be sure to adjust seasonings accordingly, to taste. If using a homemade fish stock, your recipe might already call for white wine. If so, you can increase the fish stock and omit the additional white wine.
Nutrition Information
Serving size: ⅙ batch Calories: 283 Fat: 17.4g Saturated fat: 2.7g Carbohydrates: 8.5g Sugar: 2.4g Sodium: 612mg Fiber: 1.2g Protein: 19g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/leek-salmon-soup