Leek and Pea Soup With Poached Salmon

Leek & Pea Soup 

With Poached Salmon

Harvested at the height of ripeness, frozen peas are nearly on par with fresh and maintain their excellent taste and texture. Blended with fresh dill and topped with tender poached salmon, this vibrant soup practically announces spring is on its way. It’s a lighter meal that makes a big impact on the table, especially when rounded out with crusty bread, crisp radishes and sweet butter.

Ingredients:

2 leeks, roots and tips trimmed
2 celery stalks, chopped, divided
1 cup (250 mL) dry white wine
1/2 tsp (2 mL) salt, plus more to taste
12-oz (340-g) skin-on centre-cut salmon fillet
2 cups (500 mL) sodium-reduced chicken stock (approx.)
2 tbsp (30 mL) butter
2 Yukon Gold potatoes, peeled and chopped
2 1/2 cups (625 mL) frozen peas, thawed, divided
3 tbsp (45 mL) chopped fresh dill (plus small sprigs for garnish)
Freshly ground black pepper to taste

Directions:

Cut leeks in half where light green parts turn to dark green; wash thoroughly. Slice white and light green parts; set aside. Roughly chop about 3 cups (750 mL) of the dark green parts; place in a large pot, along with half the celery, the wine and salt. Pour in 3 cups (750 mL) water and bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes.

Add salmon to liquid. Cover and poach at a bare simmer until fish flakes easily when tested with a fork, about 10 minutes. With a slotted spoon or skimmer, transfer fish to a plate; set aside. Strain cooking liquid through a sieve into a large measuring cup (or bowl). Add enough stock to make 5 cups (1.25 L) in total; set aside.

Return clean pot to stove; melt butter over medium-high heat. Sauté reserved sliced leeks and remaining celery until softened, about 5 minutes. Add potatoes and reserved stock mixture; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 12 to 15 minutes. Stir in 2 cups (500 mL) of the peas and the chopped dill. Let cool slightly.

In batches in a blender (or in pot with an immersion blender), carefully purée soup until smooth. Return to clean pot, season with salt and pepper, and reheat gently.

Place remaining 1/2 cup (125 mL) peas in a small bowl; pour in enough hot water to cover. Let stand for 1 minute; strain. Remove and discard skin from salmon; break into bite-size pieces.

Serve soup in 6 shallow bowls with some of the salmon mounded in the middle and peas scattered around. Garnish with small dill sprigs.

Serves 6