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Poached Salmon, Leek, and Fennel Soup

  • servings: 6
Photography: Sang An

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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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, February 2001

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Reviews (3)

  • 12 Apr, 2013

    My husband and I loved this recipe. It was easy and relatively fast to make. If you are new to cooking remember to take out the sprigs of thyme and parsley stems.
    I will make this again! Healthy and easy what a combination.

  • 4 Feb, 2013

    dried thyme works fine too.

  • 4 Feb, 2013

    I can't believe this hasn't been reviewed. It is my favorite soup ever and everyone I serve it to just loves it. OUTSTANDING RECIPE