LEEK AND SALMON SOUP
This is a soup that beautifully disguises the amount of veggies. My kids adore it. This is also the only way they will happily eat salmon. It's so tender and blends in so well with the leeks and veggies that they are happy when this turns up every 2 weeks or so. Serve with crusty bread to sop up the remains.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
- Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
- Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 31.1 g, Cholesterol 86.8 mg, Fat 25.8 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 11.5 g, Sodium 782.1 mg, Sugar 5 g
BAKED SALMON WITH FENNEL & TOMATOES
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
LEEK AND FENNEL SOUP
Enjoy This Original, Homemade Leek and Fennel Soup Which Is Creamy and Deliciously Filling. I Use About a Pound of Potatoes for This Recipe...
Provided by Lilly Mathuse
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium-sized heavy bottom pot over medium heat, heat 2 tablespoons of olive and add 3 thinly sliced, large leeks, 1 bulb of thinly sliced fennel, 2 thinly sliced celery stalks, 3 cloves of minced garlic, and 1 teaspoon of kosher salt. Sauté, for about 5-7 minutes until vegetables have softened.
- Stir in 1- 1¼ pounds of potatoes chopped into ½-inch pieces.
- Pour in 3 cups of vegetable broth and bring to a boil.
- Once boiling, reduce heat and simmer for about 30 minutes until potatoes are cooked.
- Allow soup to cool slightly before transferring to a food processor or blender to purée for a few minutes.
- Pour in ½ cup of heavy cream and stir to combine through. If too thick, add a little more vegetable broth. Season with salt to taste.
- In a small saucepan, cook 2 pieces of turkey bacon until crispy.
- Once cooked, chop bacon into ½-inch pieces and set aside for serving.
- Ladle soup into serving bowls and garnish with crispy bacon, a few fennel fronds and some freshly ground black pepper!
Nutrition Facts : Calories 328, Fat 15.6g, Carbohydrate 40.2g, Protein 9.5g, Cholesterol 27mg, Sodium 1311mg
LEEK AND FENNEL SOUP
A hearty soup which is filling, tasty, and very easy to make.
Provided by Fiona G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
- Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.3 g, Fat 3.1 g, Fiber 4.2 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 762.6 mg, Sugar 4.5 g
POACHED SALMON WITH LEEKS
When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
- Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
- Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
- Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.
SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD
Steps:
- In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes).
- In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper.
- In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
- Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
- Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake
POACHED SALMON, LEEK, AND FENNEL SOUP
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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 g
ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP
A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.
Provided by Outta Here
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F while peeling garlic cloves.
- Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
- In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
- Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
- Remove bay leaves and discard.
- Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
- Season with salt and pepper to taste.
- Divide among 4 bowls and top each with a tablespoon of yogurt.
- Garnish with a bit of chopped fennel leaves, if desired.
CREAMY FENNEL AND LEEK SOUP
If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it's a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I'm going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.
Provided by bluemoon downunder
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel (NOT the strips of fennel), sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 3-4 minutes or until the fennel, leeks and garlic are beginning to soften.
- Remove from the heat, and set aside.
- In a large pot, heat the stock, add the rosemary sprigs, thyme and nutmeg and bring to the boil.
- Simmer over a low heat for about 15 minutes.
- Remove the rosemary sprigs.
- Add the fennel, leek and garlic mixture to the pot, and stir to combine all the ingredients.
- Set the pan in which the fennel, leek and garlic were sautéed aside, for re-use later.
- Allow the soup to cool slightly (10 minutes cooling time should be ample), then blend it in batches in a blender or food processor until smooth.
- As each batch is blended, pour the blended soup into another pot or pan, perhaps the deep pan used earlier to sauté the fennel, leeks and garlic.
- Once all of the soup has been blended, stir it to ensure that it is of an even consistency (inevitably some batches were probably thinner than others).
- Stir the sour cream and the 1/4 cup of parmesan into the soup.
- Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil.
- Season to taste with salt and freshly ground black pepper.
- Turn off the heat and leave the soup covered so that it stays warm.
- In a small non-stick pan, heat the oil, and sauté the extra leek for 2-3 minutes, or until softened but not browned.
- Ladle the soup into warm soup bowls and top with the sautéed leek.
- Garnish with the extra parmesan and sour cream, and serve immediately with warm crusty rolls.
- Chef's Note: Since posting this recipe, and since last making this soup, I have found and posted a fabulous recipe for vegetable, quite unlike others I have used in the past: Vegetable Stock Recipe #135453.
POACHED SALMON, LEEK, AND FENNEL SOUP
Yield serves 6
Number Of Ingredients 12
Steps:
- Slice the leeks crosswise into 1/4-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
- Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
- (Per serving)
- Calories: 177
- Fat: 8g
- Cholesterol: 42mg
- Carbohydrate: 10g
- Sodium: 202mg
- Protein: 17g
- Fiber: 3g
More about "poached salmon leek and fennel soup food"
CRISPY SALMON OVER ROASTED LEEKS AND FENNEL - OLIVE JUDE
From olivejude.com
3.9/5 (14)Total Time 45 minsCategory Dinner
POACHED SALMON WITH FENNEL & LEMON RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Salmon Fillet RecipesCalories 365 per servingTotal Time 35 mins
- Combine sliced fennel, wine, lemon slices, garlic, coriander seeds and fennel seeds in a large high-sided skillet or large pot. Place salmon, skin-side up, on top. Add water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Reduce heat to low, cover and cook until the fish is just cooked through, about 3 minutes. Transfer the salmon to a plate.
- Increase heat to high and bring the mixture to a boil. Cover and cook until the fennel is tender-crisp, about 5 minutes. Reserve 1 cup of the cooking liquid and drain.
- To serve, place a piece of butter in each of 4 shallow bowls. Divide the fennel mixture among the bowls. Top with the salmon and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle 1/4 cup of the reserved cooking liquid over each serving and sprinkle with reserved fennel fronds and lemon wedges, if desired.
CREAMY SALMON AND FENNEL SOUP RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- 1. Melt the butter in a heavy pan, add the leek and fennel and cook over low heat, tossing occasionally, for 10 minutes until softened.
- 2. Add the hot stock, potatoes and salt, and simmer, partly covered, until the potatoes are tender (about 20 minutes). Blend half the soup in a blender with half the dill and all the parsley, and return to the pan. Add the cream, and bring up to a simmer.
- 3. Cut the salmon into bite-sized chunks and add to the soup. Simmer for three minutes or until salmon is just cooked through. Serve with a swirl of cream, pepper and remaining dill.
- This soup is great on its own – but team it with an egg mayo toastie on the side and it's a fortifying meal.
POACHED SALMON FILLET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Main
10 BEST CANNED SALMON SOUP RECIPES | YUMMLY
From yummly.com
SOUPS - DONNA HAY
From donnahay.com.au
SALMON SOUP WITH POTATO, FENNEL AND CARROT - PERFECT ...
From greedygourmet.com
- Remove the skin from the salmon fillets and debone the fish. Chop the flesh into bite-sized chunks. In a large saucepan bring the stock to the boil and add the salmon skin and let it slowly simmer for 10 minutes.
- In another large saucepan, heat the oil and add the leek, carrot, celery, potatoes and fennel. Continue to fry on a low heat until the vegetables have softened, which would take about 10 minutes.
POACHED SALMON WITH PICKLED FENNEL AND SOUR ... - BBC FOOD
From bbc.co.uk
Servings 6-8Category Main Course
FENNEL AND LEEK RAGOUT WITH PECORINO RECIPE - GARRY BOTBYL ...
From foodandwine.com
Servings 4Total Time 40 mins
SALMON WITH LEEKS, FENNEL & LEMON - WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 55 mins
POACHED SALMON SOUP - A HEALTHY LIFE FOR ME
From ahealthylifeforme.com
Reviews 6
LEEK AND FENNEL SOUP WITH POACHED HADDOCK RECIPE - CHATELAINE
From chatelaine.com
2.8/5 (5)Total Time 50 minsCategory RecipesCalories 344 per serving
POACHED COD WITH CREAMY LEEKS AND FENNEL RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST SALMON FISH SOUP RECIPES - YUMMLY
From yummly.co.uk
POACHED SALMON WITH LEEK & FENNEL SOUP | FENNEL SOUP ...
From pinterest.com
POACHED SALMON, LEEK, AND FENNEL SOUP
From mealplannerpro.com
POACHED SALMON, LEEK, AND FENNEL SOUP. | FENNEL RECIPES ...
From pinterest.co.uk
POACHED SALMON, LEEK AND FENNEL SOUP RECIPE | RECIPE ...
From pinterest.ca
POACHED COD WITH CREAMY LEEKS AND FENNEL - THIS HONEST FOOD
From thishonestfood.com
SALMON-FENNEL-LEEK CHOWDER - THE-MAN-COOKS
From the-man-cooks.com
RECIPE - POACHED SALMON WITH SPRING VEGETABLES
From lcbo.com
FENNEL AND LEEK RECIPES (197) - SUPERCOOK
From supercook.com
POTATO LEEK SOUP WITH SALMON AND SPINACH – NOT EATING OUT ...
From noteatingoutinny.com
POACHED SALMON, LEEK AND FENNEL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SALMON WITH LEEKS AND FENNEL - ALL INFORMATION ABOUT ...
From therecipes.info
SPINACH AND FENNEL SOUP RECIPES
From tfrecipes.com
FENNEL AND LEEK RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
POACHED OYSTERS IN FENNEL SAFFRON SOUP RECIPES
From tfrecipes.com
LEEK FENNEL SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MY POACHED SALMON WITH CAPERS AND FENNEL - LEEKS AND HIGH ...
From leeksandhighheels.com
POACHED SALMON, LEEK, AND FENNEL SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POACHED SALMON, LEEK, AND FENNEL SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST SALMON FISH SOUP RECIPES - YUMMLY
MUSHROOM AND LEEK LENTIL-CHICKPEA SOUP | MORE TIME AT THE ...
From moretimeatthetable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love