Name: Leek and Salmon Soup
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Vegetable oil - 2 tablespoons; Leeks, white and light green parts only, thinly sliced - 3; Yellow onions, thinly sliced - 2 small; Shallots, thinly sliced - 2; Garlic, minced - 4 cloves; Salt - 1 teaspoon; Vegetable stock, divided - 5 cups; Yellow potatoes, sliced - 2 large; Cauliflower, broken into small florets - 1 small head; Carrots, sliced - 2; Heavy cream - 1 cup; Skinless salmon fillet, cut into large chunks - 1 pound; Salt and cracked black pepper to taste - 1 pound; French-fried onions, or to taste - ½ (2.8 ounce) package

Ingredients for - Leek and Salmon Soup

1. Vegetable oil 2 tablespoons

2. Leeks, white and light green parts only, thinly sliced 3

3. Yellow onions, thinly sliced 2 small

4. Shallots, thinly sliced 2

5. Garlic, minced 4 cloves

6. Salt 1 teaspoon

7. Vegetable stock, divided 5 cups

8. Yellow potatoes, sliced 2 large

9. Cauliflower, broken into small florets 1 small head

10. Carrots, sliced 2

11. Heavy cream 1 cup

12. Skinless salmon fillet, cut into large chunks 1 pound

13. Salt and cracked black pepper to taste 1 pound

14. French-fried onions, or to taste ½ (2.8 ounce) package

How to cook deliciously - Leek and Salmon Soup

1 . Stage

Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.

2 . Stage

Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.

3 . Stage

Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.