Best 2 Leek And Salmon Soup Recipes

Indulge in a culinary journey with our delectable Leek and Salmon Soup, a symphony of flavors that will tantalize your taste buds. This creamy and comforting soup is not only a feast for the senses but also a nutritional powerhouse, brimming with the goodness of fresh leeks, succulent salmon, and a medley of aromatic herbs. Our collection of recipes caters to diverse dietary preferences, offering variations for those seeking a classic, creamy version, a lighter, broth-based rendition, and even a delightful vegan interpretation. Embark on this culinary adventure and discover the perfect Leek and Salmon Soup recipe that resonates with your palate and dietary choices.

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POACHED SALMON, LEEK, AND FENNEL SOUP

Poached Salmon, Leek, and Fennel Soup image

Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

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
One 14 1/2-ounce can fat-free vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
One 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 leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 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

Ingredients

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

Tips:

Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your soup. Opt for fresh leeks, salmon, and vegetables. Ensure the salmon is boneless and skinless.
Properly clean the leeks: Leeks can be gritty, so it's important to clean them thoroughly. Trim off the root ends and dark green tops. Cut the leeks lengthwise and rinse them under running water to remove any dirt or grit.
Use a good quality fish stock: The fish stock is the foundation of the soup, so it's essential to use a good one. You can either make your own fish stock or use a store-bought one. If using store-bought, choose a low-sodium variety.
Don't overcook the salmon: Salmon is a delicate fish that can easily overcook. Add it to the soup towards the end of the cooking time and simmer gently until just cooked through. Overcooking will make the salmon tough and dry.
Season to taste: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs until you're happy with the flavor.

Conclusion:

This leek and salmon soup is a delicious and nutritious meal that's perfect for a cold day. The creamy broth is packed with flavor from the leeks, salmon, and vegetables. The soup is also relatively easy to make, making it a great option for a weeknight meal. Serve it with a side of crusty bread or crackers for a complete meal.