Michelle's Freefrom Leek and Salmon Soup

from Michelle's new book Cooking Gluten, Wheat and Dairy Free

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Delicately flavoured, easy - and delicious.

Serves 6

IngredientsLeeka dn salmon soup

  • 5 tbsp olive oil
  • 3 large leeks, very finely sliced
  • 400g / 14 oz salmon fillet, sliced in approx 2cm / 1" pieces
  • 1.5 litres / 50fl oz gluten & wheat-free fish or vegetable stock
  • 200ml / 7fl oz dry white wine
  • sea salt and freshly ground black pepper
  • juice of 1 large lemon
  • large handful fresh dill

Method

  1. Heat the oil in a heavy pan, add the leeks and cook very slowly for 30-40 minutes or until they are soft.
  2. Add the salmon, the stock and wine, salt and pepper and bring slowly to just below the boil, by which time the salmon pieces should be almost cooked.
  3. Add the lemon juice and adjust the seasoning to taste.
  4. Chop in about half of the dill and mix very gently.
  5. Reheat to serve, stirring gently and not allowing the soup to boil.
  6. Serve in bowls sprinkled with extra dill.

Serves 6 - per portion
267cals -
24g protein
19g total fat -
3g sat / 10g mono / 3g poly
4g carbohydrate of which 2g sugar
2g fibre -
531mg sodium / 1.3g salt

Good Source of: Vitamin B6, B12 &selenium

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