SOPA DE SALMÓN CON PUERROS Y PATATAS

INGREDIENTS

1. 
   

   3 Tbsp Butter

2. 1 Leek, sliced

3. 2 stalks Celery, sliced

4. 4 cloves of Garlic, minced

5. 2 medium Russet Potatoes, diced

6. 1/2 tsp Fennel Seeds, lightly crushed

7. 1 Bay Leaf

8. 1 tsp dried Parsley

9. 1 tsp dried Dill

10. 2 Tbsp Capers with Brine

11. 1 Tbsp Tomato Paste

12. 4 cups Seafood/Chicken Stock

13. 1/2 cup Cream Cheese

14. 1 cup heavy Cream

15. 1 lb Salmon, cut in chunks

16. Salt & Pepper, to taste

INSTRUCTIONS

1. 
   

   - Melt butter in a big pot on medium high.

2. - Add the sliced leeks and saute for 3-4 minutes until they soften.

3. - Add minced garlic and saute for another minute.

4. - Add the sliced celery, lightly crushed fennel seeds, dried parsley, dried dill, the bay leaf, salt & pepper to taste, tomato paste the capers with brine & diced potatoes and stir it all well.

5. - Add the seafood stock or chicken stock and mix everything together.

6. - Bring the soup to a boil, then cover and lower heat to a simmer for about 15-20 minutes until the potatoes are tender.

7. - Once tender, use a potato masher to mash up some of the potatoes gently. You don't want them all mashed...just a few to thicken the soup.

8. - Add 1/2 a cup pf cream cheese and stir it well into the soup.

9. - Add the chunks of salmon, cover and allow them to cook for 3-5 minutes

10. - Add a cup of heavy cream and stir it in gently.

11. - Season with salt and pepper as needed.

12. - Lastly garnish with fresh chopped parsley and switch off the heat.

THANKS 

T10T