This is an easy mid-week dinner or a sophisticated starter soup for your dinner with friends which will be ready in 30 minutes. Just the kind of comfort food you need on a cold autumn night! It also has added health benefits like omega-3 fatty acids.
Serves 4 to 6
1 tblsp olive oil
3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet or other starchy potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
500ml / 2 cups vegetable broth
2 tablespoons tomato puree
500ml / 2 cups milk
250g / 8 oz Burren Smoked Irish Organic Salmon with Honey, Lemon & Dill, flaked
125ml / 1/2 cup heavy cream
2 tablespoons chives, chopped
Heat the olive oil in a large, heavy-bottomed saucepan over low heat. Add the leeks and garlic and sauté them for 2 minutes.
Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly. Add the broth and simmer until the potato is tender, about 15 minutes.
Add the tomato puree and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate). As it simmers, stir in the cream.
Remove from heat, garnish with the chives, and serve. Bon appetit!