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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a delicate, light-tasting soup. Ingredients:
3 cups bottled clam juice |
1 12-ounce salmon fillet |
1 tablespoon butter, room temperature |
1 tablespoon all purpose flour |
4 bacon slices, chopped |
2 medium leeks (white and pale green parts only), thinly sliced |
1 large white-skinned potato, peeled, cut into 1/2-inch pieces |
2 1/2 cups milk |
1/2 cup whipping cream |
2 tablespoons chopped fresh chives |
Directions:
1. Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
2. Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.
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