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.
- 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
- Heat the oil in a heavy pan, add the leeks and cook very slowly for 30-40 minutes or until they are soft.
- 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.
- Add the lemon juice and adjust the seasoning to taste.
- Chop in about half of the dill and mix very gently.
- Reheat to serve, stirring gently and not allowing the soup to boil.
- Serve in bowls sprinkled with extra dill.
Serves 6 - per portion
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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