Poached Salmon, Leek, and Fennel Soup
- 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
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.