Once I ventured into leek-ville, then, recipes that feature them began cropping up all over the place. A recipe for Leek and Salmon Soup in my Celebrating a Heathy Harvest booklet just begged to be tried because it called for fresh salmon. Buoyed by my recent physical exam report that showed a drop in my cholesterol reading from one year ago, I was eager to keep up the intake of such omega-3 foods as salmon and other fish, nuts, and oatmeal so I could already start the countdown to next year's physical and an even better report. So the soup that combined leeks with cholesterol-lowering salmon seemed as though it was a good idea. Potatoes, with their skins on, also went into the mixture, thus guaranteeing some fiber.
Unlike a lot of soups, this one was a quick-fix and could be served instantly (although, as with many mixtures, it became even more flavorful as it settled in overnight.) Only one step even slightly complicated it: the requirement to remove half the vegetables and puree them in a blender or food processor before returning them to the soup and reheating. However, that pureeing step gives a nice, thick texture to the soup; adding low-fat evaporated milk makes it creamy. Salmon and leeks together made for a nice combination.
Hubby gave Leek and Salmon Soup an A-plus; when I arrived home from babysitting our little grandmunchkin earlier this week, he already had the kettle out and had it warming on the stove, he was so eager to try it again. Physical Exam 2012, I’m already prepping for you by chowing down fish, fish, and more fish, along with my healthy "5 to 9".
Leek and Salmon Soup
1 tablespoon olive oil
1 large onion, finely chopped
3 large leeks, including green parts
2 potatoes, diced, skins on
2 cups low-sodium vegetable broth
3 cups water
1 bay leaf
1 1/4 cup fresh salmon, cooked, drained
1/2 cup low-fat evaporated milk
salt (or salt substitute) and pepper to taste
Remove the leeks’ outer leaves, wash, and cut into think slices. In a kettle over medium heat, heat the oil. Add onion and leeks; cook until softened, about 4 minutes. Add the potato, broth, water, and bay leaf. Simmer until vegetables are tender, about 15 minutes; remove bay leaf. Remove half the vegetables and puree them; return them to the soup; reheat. Add the salmon to the soup. Cook about 5 minutes. Add evaporated milk; serve.