Poached Salmon Leek And Fennel Soup Recipes

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LEEK AND FENNEL SOUP



Leek and Fennel Soup image

A hearty soup which is filling, tasty, and very easy to make.

Provided by Fiona G

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 ½ teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon

Steps:

  • In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
  • Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g

LEEK AND SALMON SOUP



Leek and Salmon Soup image

This is a soup that beautifully disguises the amount of veggies. My kids adore it. This is also the only way they will happily eat salmon. It's so tender and blends in so well with the leeks and veggies that they are happy when this turns up every 2 weeks or so. Serve with crusty bread to sop up the remains.

Provided by Allyson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
3 leeks, white and light green parts only, thinly sliced
2 small yellow onions, thinly sliced
2 shallots, thinly sliced
4 cloves garlic, minced
1 teaspoon salt
5 cups vegetable stock, divided
2 large yellow potatoes, sliced
1 small head cauliflower, broken into small florets
2 carrots, sliced
1 cup heavy cream
1 pound skinless salmon fillet, cut into large chunks
salt and cracked black pepper to taste
½ (2.8 ounce) package French-fried onions, or to taste

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 31.1 g, Cholesterol 86.8 mg, Fat 25.8 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 11.5 g, Sodium 782.1 mg, Sugar 5 g

POACHED SALMON, LEEK, AND FENNEL SOUP



Poached Salmon, Leek, and Fennel Soup image

Yield serves 6

Number Of Ingredients 12

3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into 1/4-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into 1/4-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
1 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Steps:

  • Slice the leeks crosswise into 1/4-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
  • Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
  • (Per serving)
  • Calories: 177
  • Fat: 8g
  • Cholesterol: 42mg
  • Carbohydrate: 10g
  • Sodium: 202mg
  • Protein: 17g
  • Fiber: 3g

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