Pesca Potato & Leek Soup

Published on 4 February 2025 at 19:06

Our hearty ingredients add a touch of sophistication, making it an excellent creamy choice for any occasion. Roast the salmon in the oven to maximise taste. This salmon perfectly complements the velvety soup, creating a meal that’s both nourishing and satisfying.

Ingredients

  • 240g Salmon fillets chopped into bite sized pieces
  • 1 vegetable stock cube (add enough liquid to cover ingredients about 300 ml)
  • Generous knob of butter
  • leeks, finely sliced
  • 4 potatoes, peeled and cut into 4-5mm cubes
  • 4 tbsp double cream
  • Sea salt and freshly ground black pepper
  • Thyme leaves. Finely strip the leaves of the twigs through your fingers.

Instructions

  • Roast the salmon in the oven 200c for 20 mins.
  • Heat the butter in a large pan over a medium-low heat.
  • Add the leeks and sweat gently for about 10 minutes until soft.
  • Add the potatoes and stock.
  • Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
  • Stir in the cream and salmon. Reheat gently, without boiling, add salt and pepper.
  • Ladle into warm bowls and finish with a scattering of thyme.
  • Serve with bread and butter.