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Salmon and Leek Soup

Salmon and Leek 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, rough chopped
4 sprigs fresh thyme
14 ½ ounces vegetable stock
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 cups fresh green beans, trimmed cut into 1-inch pieces
1 pound salmon fillet, skin removed, cut into 1-inch cubes

Cooking Instructions

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 large 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 green beans. Poach until just cooked through, about 3 to 5 minutes. Serve.

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