Salmon and leek soup

This attractive and delicate variation on leek and potato soup makes a great first course for an informal dinner party for 6 or a filling and tasty lunch for 4.

SALMON AND LEEK SOUP
Serves 4-6

INGREDIENTS:
1 tbsp olive oil
1 large onion, finely chopped
3 large leeks, including green parts, thinly sliced
1 medium potato, diced
16 fl.oz (450ml) fish stock
1 ¼ pts (700ml) water
1 bay leaf
salt and pepper
10 ½ oz (300g) skinless salmon fillet, cut into ½ inch (1 cm) cubes
5 tbsp double cream
squeeze fresh lemon juice
chopped chives or parsley to garnish

METHOD:
Heat the oil in a large saucepan pan and sauté the onions and leeks for 3-4 minutes until they begin to soften.
Add the potato, stock, water and bay leaf and season with a generous pinch of salt.
Bring to the boil, reduce the heat, cover and simmer for about 25 minutes until the vegetables are tender. Remove the bay leaf.
Puree half of the soup in a blender or food processor until smooth.
Return to the remaining soup in the saucepan and reheat gently.
Season the salmon with salt and pepper and add to the pan.
Continue to cook for about 5 minutes until the fish starts to break up.
Stir in the cream and lemon juice, adjust the seasoning and serve garnished with the parsley or chives.

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