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

    Leek & Salmon Soup with Fresh Dill

    0
    By Alisa Fleming on November 17, 2006 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 nights, since it’s warm but uses fresh seasonal ingredients.

    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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