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Salmon soup with leek and potatoes

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Ingredients for 4 servings:

  • 6 shallots, cut lengthwise into strips
  • 2 stalk(s) leeks, halved lengthwise, 1cm thick rings
  • 250 g potatoes, peeled, thinly sliced
  • 50 g butter
  • 200 ml wine, white, dry
  • 400 ml fish stock
  • 500 ml vegetable stock
  • Salt
  • 2 tbsp dill
  • 400 g salmon fillet(s), diced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the shallots in the butter, deglaze with white wine, add the leek and potatoes, pour in the stock and broth, and simmer gently for 15 minutes. Season with salt, add the dill and salmon cubes, and let simmer for another 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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