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Salmon and Leek Soup

Ingredients

3	leeks, white and light-green parts only
1 tablespoon	extra-virgin olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
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 salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1/2 teaspoon	freshly ground pepper Pepper Mills Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
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.