Okay, head up. Pencil down. Eyes right here. You ready for this? Oh, oh bay-buh.
It’s a dreamy, creamy lemony spring soup with flaked salmon, tender red potatoes and sautéed aromatic leeks. Which I feel like is obvious, given that they’re in a soup. But still. You needed the imagery.
This is an embarrassing cinch to pull together, and the springy flavors are so delicate with just a touch of richness, you will scream.
Let us peepeth.
Just a few ingredients, which is the way we do it.
The milk is actually just 2%, but if you’d prefer to devil it up with half & half or full-on cream, then pave the way for the rest of us, please. I’ll follow dutifully.
I know this looks botched, but I’m still a good person. We’ll sear our salmon in a pot for four minutes a side. When I tried to flip the salmon it was stuck. Which happens. Thing is, we’re flaking it over the soup in the end, so a bit of breakage in the pot isn’t such a horrible thing.
Stop looking at me like that.
The leeks! You know how leeks are, you reaaaaally have to get them clean. We’ll lop the woody greens off and slice the leeks down the center lengthwise. Get them cut-side down on your board and slice into rings. Half rings. Ya know. Then let’s rinse them well under the tap. I even put them in a bowl with water to sit for five minutes, then another rinse under the water. So fresh and so clean clean.
Then we’ll sauté them in the pan with another drizzle of oil. I looooove sautéed leeks. They’re mild, but still pack an aromatic punch right where you want it. And that’s the way we like it.
Then let’s add some halved potatoes, the milk and stock, a gooood pinch of salt, and let that simmer for about twenty minutes, or until the potatoes have gorgeously softened. We can also ignore that run-on sentence for the sake of getting through today.
Oh! Here’s the stock. So that photo was the milk photo, and this is the chicken stock photo.
And you know what, if you have some seafood stock just batting its eyes at you, use it! That would be so, so good here.
We only added four cups of liquid, did you notice? So it’s not going to be overly thin and take forever to get through. The flavors are delicate but dense. THAT’S what only four cups of liquid does. Rejoice rejoice.
Then we’ll ladle up, flake the salmon on top and garnish with freshly snipped chives. Oh! And lemon juice. We’ve added the juice of a whole lemon and it is beautifully vibrant in this. Wakes it up, ya know. WAKE UP! – said like Julie Andrews.
A spring stunner, I tell you. Get in that.
Oh, this would be the most divine Easter Sunday soup! Maybe rearrange your menu? Rearrange your menu.