Smoked Salmon Winter Soup

This winter soup is a perfect starter for your Thanksgiving meal or Christmas dinner for your family and friends. We use our Burren Hot Smoked Irish Organic Salmon for it as the recipe really benefits from the taste that the hot smoked salmon adds to the mix.

Serves

8 People

Ingredients

30g or 1 oz unsalted butter or oil

2 chopped leeks

4 large potatoes, diced

2 litres or 3 ½ pints vegetable stock

1.5 litres or 3 pints milk

4 tblsp fresh dill, chopped

8 tblsp lemon juice

360g or 12.5oz Burren Hot Smoked Irish Organic Salmon, plain

black pepper and salt to taste

Method

Melt the butter in a large saucepan, add the chopped leeks and cook, stirring until softened. Add the diced potatoes and vegetable stock, bring to the boil and then simmer gently for about 10 minutes or until the potatoes are cooked.
At this stage blend until smooth. Put back on the heat, add the milk, dill and lemon juice, reheat until hot.
Flake the salmon with your hands, and mix it into the soup. Season with black pepper. Check for saltiness before adding extra salt, remember that smoked salmon can be quite salty as can shop bought vegetable stock.
Serve the salmon soup with brown bread or fresh baguette.