Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

24 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
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.
Rating: 5 stars
dried thyme works fine too.
Rating: 5 stars
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