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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/3 cup(s) cup olive oil |
4 stick(s) leeks white part only, sliced |
4 stick(s) celery peeled |
6 clove(s) garlic |
1 bunch(es) dill fronds and stems |
2 whole(s) yellow peppers cut in large chunks |
4 cup(s) fresh corn kernels |
3 quart(s) (12 cups) water |
2 whole(s) potatoes cut in small cubes |
2 cup(s) dry white wine |
good pinch saffron |
6 bay leaves or 1 teaspoon ground i always grind my bay leaves |
1 cup(s) white miso paste, a little more if the finished soup needs |
4 cup(s) milk or coconut milk |
good pinch nutmeg |
pinch cayenne |
ground black pepper to taste |
3/4 cup(s) cubed salmon |
Directions:
1. Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, celery, garlic, dill, and peppers. Add the ground mixture to the hot oil and saute until translucent. Add the corn, water, reserved cobs, potatoes, wine, saffron, bay leaves, and salt and bring to a boil. Reduce the flame to medium and cook covered for 30 minutes. Whisk in the miso, milk, nutmeg, cayenne, and pepper and cook 2-3 minutes until just hot – do not boil or it might curdle. Discard the cobs. With and immersiion blender, directly in the pot, puree about a third of the soup, leaving the rest chunky. Add the fish and cook on low a few more minutes. Adjust the texture and seasonings. Serve hot.
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