I think we have officially entered the so-called nesting phase of pregnancy.
Over the past seven months, I’ve pretty much actively avoided doing any real baby planning. So unnatural for me, I know, but it just felt like jumping in too soon. We knew we had some big things to cross off our list—like buying a new car (boo), and completely redoing our upstairs floor plan to double up the guest bedroom with the office and turn the existing office into a nursery.
Then, two weekends ago, I was surprised with a baby shower. Like seriously surprised, no idea it was coming, still actively confused in the first 2 minutes after people yelled “Surprise!”. And that seemed to pull the trigger on wanting to get everything settled immediately.
So the past two weeks, we’ve been picking up furniture from Craigslist for the nursery (can’t wait to share the finds) and calling in favors to help us move said furniture. And since I’m not contributing to the heavy lifting, I’m still keeping myself occupied in the kitchen. Like with this soup, which I am extremely proud of.
This is a soup my mother would serve. For those that know the lady, you know this means it must meet a certain level of elegance and sophistication.
The nice thing is it’s not super complex and doesn’t require any extravagant ingredients. Just some fresh leeks, a good pound of wild salmon, some staple ingredients you likely already have in your pantry and fridge, and a little bit of time.
- 1½ tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 large leeks, whites and greens thinly sliced
- 5 cups vegetable stock
- 1 bay leaf
- 1 lb wild salmon, skinless, cut into ¾ inch pieces
- Kosher salt
- freshly ground black pepper
- ½ cup heavy cream
- In a heavy-bottomed saucepan, heat olive oil over medium high heat. Add onion and leeks and cook until translucent, about 5 minutes.
- Add vegetable stock and bay leaf. Bring mixture to a boil, reduce heat and cover. Simmer for 20-25 minutes, until vegetables are nice and tender. Remove bay leaf from pot.
- Meanwhile, generously season salmon pieces with salt and pepper.
- When vegetables are done, transfer about half the soup to a food processor and puree until smooth. Alternatively, use an immersion blender to puree half. Return pureed soup to pot and mix well.
- Return pot to medium-low heat and add salmon pieces. Cook for about 3-5 minutes, until salmon turns a light pink and starts to break apart. Remove from heat and stir in cream. Adjust salt and pepper to taste.
[…] Creamy Salmon and Leek Soup – a surprise winning […]
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