Recipe information
Ingredients for - Leek and Salmon Soup
2. Leeks, white and light green parts only, thinly sliced - 3
3. Yellow onions, thinly sliced - 2 small
8. Yellow potatoes, sliced - 2 large
12. Skinless salmon fillet, cut into large chunks - 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.
