NEED TO KNOW
|Type of dish||Soup|
|Cooking time||<30 min|
Fresh salmon, leeks and fennel are a marriage made in heaven in this luxurious, velvety soup.
LEEK, SALMON AND CHIVE SOUP
|2 leeks, trimmed|
|2 tbsp extra virgin olive oil, plus extra|
|1 fennel, trimmed and chopped|
|1 small potato, peeled and chopped|
|3 1/2 cups fish or chicken stock|
|Salt and pepper|
|180g-200g skinless salmon fillet, cut into about 2cm pieces|
|1/4 bunch chives, snipped|
|1/3 cup pouring cream|
|1. Reserve half a leek and coarsely chop the remainder. Heat olive oil in a medium saucepan and add chopped leeks, fennel and potato and cook over low heat, stirring occasionally for five to six minutes.
2. Add stock, stir and bring to the boil, then reduce heat and simmer for 10 minutes.
3. Meanwhile, cut remaining half leek into a fine julienne and shallow-fry in extra oil in a small frying pan until crisp. Drain on kitchen paper and set aside.
4. When vegetables are tender, puree mixture in a food processor or blender until smooth, then return to the saucepan.
5. Season, add salmon and chives and simmer for two to three minutes. Add cream, stir, and ladle soup into warm bowls. Top with crisp, fried leeks.
-Sydney Morning Herald
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