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 nights, since it’s warm but uses fresh seasonal ingredients.
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
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: 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
- 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.
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.
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
More Dairy-Free Soups that Bridge the Seasons
Fresh Tomato Soup with Olive Oil and Rustic Toast
Creamy Summer Corn Soup
Zoodle Ramen Bowls
