Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 2 large leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil and butter over medium heat. Add sliced leeks and minced garlic and sauté for 5-7 minutes until softened.
2. Add chicken or vegetable broth and dried thyme to the pot. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
3. Add salmon pieces to the pot and let cook for 5-7 minutes until cooked through.
4. Use an immersion blender or transfer soup to a regular blender and blend until smooth.
5. Return soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 26g
Protein: 20g
Carbohydrates: 9g
Fiber: 1g
Sugar: 3g
Substitutions for ingredients:
- Salmon fillet can be substituted with any other type of fish or seafood.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with coconut cream or milk for a dairy-free option.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Add a squeeze of lemon juice for a bright, citrusy flavor.
Tips and tricks:
- Be sure to remove the skin from the salmon fillet before cooking.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of heavy cream to your preference for a thicker or thinner soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with chopped fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread or crostini
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the salmon fillet thoroughly to avoid any risk of foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Leeks have been cultivated for over 3,000 years and were a staple in ancient Egyptian and Roman diets. Salmon has been a popular food source for centuries, particularly in coastal regions.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of sweetness from the leeks.
Serving suggestions:
Serve hot as a main dish or starter.
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