Salmon, celeriac and leek chowder
Time to make: 50 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon olive oil
2 leeks, trimmed, halved lengthways, finely sliced
3 cloves garlic, finely chopped
1 celeriac, peeled and diced (about 350g)
250g brushed potatoes, diced
3 cups fish stock
3 cups water
200g skinless boneless salmon fillet
420g can no-added-salt corn sweetcornXkernels, rinsed, drained
1/3 cup reduced-fat cream
1/4 cup chopped fresh dill leaves, plus extra sprigs to garnish
cracked black pepper
Total fat 21g
Saturated fat 7g
Dietary fibre 8g
1 Heat oil in a large saucepan over medium heat. Add leeks and garlic; cook, stirring, for 4-5 minutes, or until leeks soften.
2 Add celeriac, potatoes, stock and water; cover and bring to the boil. Reduce heat and simmer for 20—25 minutes until vegetables are tender. Add salmon in one piece and poach for 3-4 minutes, or until just cooked through. Remove salmon and transfer to a plate; set aside. Blend soup with a stick blender until smooth.
3 Break salmon into bite-sized pieces. Stir corn, cream and salmon into the soup. Gently simmer for 3-5 minutes, or until hot (do not boil). Stir through dill and season with pepper. Ladle soup into 4 bowls and garnish with dill sprigs.
Make it gluten free: Check stock is gluten free.