Cooking with Rena Lee

Prep Time: 5 min
Cook Time: about 30 min

Yield:4

INGREDIENTS:

1 tbsp	olive oil
1	large onion, finely chopped
3	large leeks, including green parts, thinly sliced
1	potato, finely diced
2 cups	fish stock
3 cups	water
1	bay leaf
	salt and pepper

DIRECTIONS:

Heat the oil in a heavy-based pan medium heat. Add the onion and leeks and cook for 3 minutes, or until they begin to soften.
Add the potato, stock, water, and bay leaf with a large pinch of salt. Bring to a boil, then reduce the heat, and cook gently for 25 minutes, or until the vegetables are tender. Remove the bay leaf.
Let the soup cool slightly, then transfer about half of it to a blender or food processor and puree until smooth.
(If using a food processor; strain off the cooking liquid and reserve. Puree half the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.)
Return the pureed soup to the pan and stir to blend. Reheat gently over medium-low heat.
Season the salmon to taste with salt and pepper and add to the soup. Continue cooking for 5 minutes, stirring occasionally, or until the fish is tender and starts to break up.
Stir in the cream and taste and adjust the seasoning, adding a little lemon juice, if wished. Ladle into warmed bowls, sprinkle with chervil or parsley, and serve.