Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.
Recipe information
Total Time
30 minutes
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
Step 2
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
Step 3
3. Add the broth and simmer until the potato is tender, about 15 minutes.
Step 4
4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
Step 5
5. As it simmers, stir in the cream.
Step 6
6. Remove from heat, garnish with the chives, and serve.
