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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is great! My husband said it was one of the best soups he'd ever had. I found the recipe in Cookie magazine and adapted it slightly. Ingredients:
1 tablespoon olive oil |
3 medium leeks, white and light green parts only, rinsed and sliced |
1 garlic clove, minced |
1 large russet potato, peeled and cubed |
1 stalk celery, chopped |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 cups chicken broth |
2 tablespoons tomato paste |
2 cups milk (skim is fine) |
8 ounces smoked salmon, flaked |
1/2 cup heavy cream |
1 teaspoon dried dill (or fresh dill or chives) |
Directions:
1. Heat the olive oil in a large pot over low heat. Add the leeks and garlic and sauté for 2 minutes.
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3. Add the broth and simmer until potato is tender, about 15 minutes.
4. Add tomato paste and milk.
5. Mash or blend the vegetables to smooth the soup out (I used an immersion blender). It doesn't have to be totally blended, but some mashing or blending is recommended.
6. Add 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).
7. As it simmers, stir in the cream and dill or chives.
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