This recipe is from Lucinda Scala Quinn and is truly a comforting bowl of winter goodness. It's one of those wonderful recipes that manages to be both hearty and light at the same time. It really couldn't be easier too. Serve with a side salad and some crusty bread for dunking and you have a lovely weeknight meal, ready in no time at all.
Yields 4 generous servings
2 TB olive oil
1 leek, white and light green parts only, thinly sliced
1 red onion, quartered and thinly sliced
3 small yukon gold potatoes. peeled and cut into 3/4" pieces
2 carrots, halved lengthwise and thinly sliced
2 ribs celery, halved lengthwise and thinly sliced
4 cups low-sodium vegetable stock
12 oz skinless salmon fillet, cut into 3/4" pieces
1/4 cup cream
2 TB chopped fresh dill
sea salt & freshly ground black pepper
1) In a 5 quart dutch oven, heat the oil. Add the leek and onion and saute until softened, about 2 minutes. Add the carrots, celery, potato, salt & pepper, and cook until the vegetables are just beginning to soften, about 4 minutes more. Add the stock and bring to a boil. Simmer 6-8 minutes until the vegetables are just tender.
2) Add the salmon and simmer until opaque all the way through, about 3 minutes. Stir in the cream, just to heat through. Add the dill, reserving a sprinkle for the top of each bowl when serving. Season to taste with salt & pepper. Serve hot, sprinkled with remaining dill.
*The lovely photo is from http://www.bbcgoodfood.com