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    You are at:Home»Dairy-Free Recipes»Leek & Salmon Soup with Fresh Dill

    Leek & Salmon Soup with Fresh Dill

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    By Alisa Fleming on September 16, 2022 Dairy-Free Recipes, Soup

    This easy, yet elegant Leek & Salmon Soup hails from Foods Matter, a website for special diets and allergies. They originally published it way back in November 2006, during their print magazine days, but we’ve since updated the recipe. It’s a favorite on cool summer and early fall nights, since it’s warm but uses fresh seasonal ingredients.

    Leek & Salmon Soup Recipe - dairy-free, gluten-free, allergy-friendly

    Leek & Salmon Soup made Naturally Dairy-Free and Gluten-Free

    This simple soup suits so many dietary needs. But we have a few other notes and options within the following FAQs to help you choose the best ingredients, and customize it as needed.

    What Type of White Wine works best in Salmon Soup?

    It can be cheap, but make sure to use a dry white wine in this recipe. It should be relatively crisp and clean. Sauvignon Blanc is the typical go-to for cream sauces, but Pinot Grigio can also be nice. Some Chardonnays will work just fine, but be sure to taste it in advance. Just remember that cooking doesn’t “fix” bad wine. If you don’t like the taste, don’t use it in this creamy white wine sauce!

    Can You Suggest a Non-Alcoholic Option?

    You can substitute more fish stock or vegan broth for the white wine. About 7 cups total should be just fine. You might want to add another squeeze of lemon for that extra pop of flavor.

    Will Other Fish, instead of Salmon, Work Well in this Recipe?

    Our favorite is steelhead trout, which is similar to salmon, but has a cleaner taste. Firm white fish, like cod or halibut, are also great in soups.

    I Don’t Have Fresh Dill! Can I Use Dried or Another Herb?

    Dill is one of those herbs that I think holds its flavor, even when dried. Shake in as much dried dill as desired.
    Dill is by far my favorite herb when pairing fish and lemon, but parsley (fresh only, not dried), thyme, tarragon, rosemary, and basil can also be nice.

    Leek & Salmon Soup Recipe - dairy-free, gluten-free, allergy-friendly

    Special Diet Notes: Leek & Salmon Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free.

    Leek & Salmon Soup
     
    Print
    Prep time
    5 mins
    Cook time
    40 mins
    Total time
    45 mins
     
    This soup might seem simple, but it has a delicious depth of flavor that's perfect for any occasion.
    Author: Foods Matter
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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