To celebrate the launch of the British Leek season 2015 starting on the November 1st, the British Leek Growers Association has teamed up with top food blogger, Dominic Franks, the creative brains behind leading food blog Belleau Kitchen to develop a range of flavoursome new recipes based around a theme of 'informal indulgence.'
Hot Smoked Salmon, Prawn and Leek Chowder Soup
This is my favourite healthy soup which proves that diets don't have to be boring! It's rich, thick and creamy soup, inspired by a visit to San Francisco. To reduce the carbs I'm using cauliflower instead of potatoes to thicken, but essentially the recipe is the same as the classic clam chowder although of course I'm using a local hot smoked Welsh salmon instead.
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 25 minutes
- 1 medium onion - finely chopped
- 1 medium cauliflower - finely chopped
- 2 medium leeks - finely chopped
- 1 stick of celery - finely chopped
- 1 cup of frozen sweetcorn kernels
- 2 x 180g packs hot smoked salmon, skinned
- and flaked
- 150g cooked and peeled king prawns
- 500 ml vegetable stock
- 500ml skimmed milk
- Fresh Thyme
- Salt and pepper and fresh thyme
Add a generous knob of butter and a little olive oil to a large pan and gently sauté the onions until soft, then add the leeks, cauliflower and celery, place a lid on and sweat until all the veg are soft.
Add sweetcorn, stock and the milk to the vegetables and let them simmer for 10-15 minutes. Using a spoon take out one third, blend with a hand-whizzer and return to pan before adding flaked fish and prawns. Heat until piping hot. Stir with a little more olive oil and let it cool slightly before serving.
Find out more about British Leek season here: http://www.britishleeks.co.uk/
Tagged in Food And Drink Recipes