Add salmon to soup and cook until tender about 5 minutes. Heat soup to a simmer. Be careful not to burn yourself. Pour over the stock and cream and bring to the simmer then gently bubble for 10 15 mins until the potatoes are really tender. Simmer until soup thickens slightly whisking frequently about 3 minutes.

Place the parcels on a baking sheet and cook for 15 minutes or until the salmon is. Leek and salmon soup. This leek salmon soup stretches 1 lb of salmon into 4 generous dinner sized servings of soup. Cover with stock and simmer until potatoes are soft. Scatter over the capers.

Place a salmon fillet on each season and spoon over 2 tablespoons of vermouth 1 tablespoon of stock and the remaining leeks. Heat oil in a saucepan over medium heat. Over medium heat saute onions and garlic in a 1 gallon stock pot. Heat the butter in a large saucepan and add the leeks and bay leaf. Add leeks carrots fennel and celery.

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Season with salt and pepper. You can have a hot steaming bowl of homemade soup on the table in about half an hour and all the ingredients used are common enough that you probably have all of them in your home already. Fold up the sides of the paper and scrunch up to make secure parcels. 425 5 daily value protein. Season salmon with salt and pepper.

Cook until softened about 5 minutes. Cook over a low heat for 8 10 mins or until the leek is really soft then stir through the potatoes until coated in the butter. Simmer until heated through. Potato leek soup with salmon spinach makes 3 4 servings 2 large leeks white and light green parts only chopped 2 tablespoons butter 2 cloves garlic minced 1 lb potatoes peeled and diced 3 4 cups water lb fresh salmon 1 tablespoon olive oil 1 bunch fresh spinach long stems trimmed. Add parsley thyme stock salt pepper and 5.

Adjust to taste with salt pepper and lemon juice. 30g butter 3 leeks trimmed and sliced 450g organically farmed salmon 200ml full fat milk 400ml fish stock 450g potatoes peeled and cut into chunks. Finely chop and scatter over the dill. Transfer half of soup solids to a blender and puree until smooth. Adjust to taste with salt pepper and lemon juice.

Transfer half of soup solids to a blender and puree until smooth. Cook until softened about 5 minutes. Season with salt and pepper. Place a salmon fillet on each season and spoon over 2 tablespoons of vermouth 1 tablespoon of stock and the remaining leeks. Place the parcels on a baking sheet and cook for 15 minutes or until the salmon is.

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Finely chop and scatter over the dill. Add salmon to soup and cook until tender about 5 minutes.