Leek and Salmon Soup
FryLight 1 cal spray
Large Onion x 1, finely chopped
Leeks x 3, large, including green parts, thinly sliced
Potato x 1, finely diced
Fish stock x 1 litre
Bay leaf x 1
Salmon x 300g skinless fillet, cut into large cubes
Creme Fraiche x 2tbsp, low fat
Salt and pepper to taste
Using 10-15 sprays of 1 cal spray, saute the onion and leeks on a medium heat for about 3 minutes until soft.
Add the potato, fish stock and bay leaf. Bring to the boild, reduce the heat, cover and cook gently for about 25 minutes. Remove the bay leaf.
When the soup has cooled, remove half of it and blend until it’s smooth and creamy, then return it to the pan and stir. Reheat gently over a medium-low heat, then add the salmon and continue to cook for 5 minutes, stirring occasionally, but not too much – you don’t want the salmon to break up. Stir in the creme fraiche, taste and add seasoning. Ladle into warmed bowls and serve.
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