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 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.
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.
- 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
- Heat the oil in a heavy pan, add the leeks and cook very slowly for 30 to 40 minutes or until they are soft.
- Add the salmon, stock, and wine and bring slowly to just below a boil. The salmon pieces should already be almost cooked.
- Add the lemon juice and half of the dill, and season with salt and pepper.
- Reheat the soup, gently stirring.
- Divide the soup between six bowls, and top each serving with more dill.
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.
More Dairy-Free Soups that Bridge the Seasons
Fresh Tomato Soup with Olive Oil and Rustic Toast
Creamy Summer Corn Soup
Zoodle Ramen Bowls
