Serves 8 (halve the quantities for less people)
30g or 1 oz unsalted butter or oil
2 chopped leeks
4 large potatoes, diced
2 litres or 3 ½ pints vegetable stock
1.5 litres or 3 pints milk
4 tblsp fresh dill, chopped
8 tblsp lemon juice
300g or 11oz Burren Hot Smoked Salmon, chopped into pieces
black pepper and salt to taste
Melt the butter in a large saucepan, add the chopped leeks and cook, stirring until softened. Add the diced potatoes and vegetable stock, bring to the boil and then simmer gently for about 10 minutes or until the potatoes are cooked.
At this stage blend until smooth. Put back on the heat, add the milk, dill and lemon juice, reheat until hot.
Mix in the chopped salmon and season with black pepper. Check for saltiness before adding extra salt, remember that smoked salmon can be quite salty as can shop bought vegetable stock.
Serve the salmon soup with brown bread or fresh baguette.
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