French · Dinner
Salmon and Leek Soup
Salmon fillet poached in a leek and white wine broth enriched with cream, finished with fresh dill and lemon. Built on a base of sweated leek, shallot and celery, the soup is light yet silky, ladled hot over flaked salmon.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
432Calories
36.8gProtein
24.5gFat
15.2gCarbs
5.3gSugar
1.8gFiber
762mgSodium
119mgChol
11.8gSat Fat
890mgPotassium
130mgCalcium
1.9mgIron
4.2mcgVitamin B12
9mgVitamin C
low-carb
protein-rich
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Slice the leek into half-moons, dice the celery and shallot finely, chop the dill, and cut the salmon fillet into 2-inch chunks, patting dry with paper towel.
2
Sweat
Melt the butter in a medium saucepan over medium-low heat and sweat the leek, celery and shallot for 6-8 minutes, stirring occasionally, until soft and translucent but not browned.
3
Deglaze
Pour the white wine into the pan and simmer over medium heat for 1-2 minutes, scraping the base, until the sharp alcohol smell fades and the liquid reduces by half.
4
Simmer
Add the fish stock and milk to the pan, bring to a gentle simmer over medium heat, and cook for 8 minutes until the leek is fully tender when pressed with a spoon.
5
Poach
Slide the salmon chunks into the simmering broth, lower the heat to low, and poach for 5-6 minutes until the flesh turns opaque pink and flakes easily with a fork.
6
Finish
Stir in the heavy cream, lemon juice, chopped dill, salt and pepper, and warm through over low heat for 1 minute without letting it boil.
7
Plate
Ladle the soup and salmon into a bowl, scatter over the extra dill, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 22 medium leek, about 100g
- 11 celery stalk
- 4 tbsp4 tbsp shallot
- 2 tbsp2 tbsp butter
- 1 1/2 cup360ml fish stock
- 2/3 cup160ml whole milk
- 4 tbsp4 tbsp heavy cream (60ml)
- 4 tbsp4 tbsp dry white wine
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh dill, plus extra to finish
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
