ingredients
1 leek, green tops removed
3 Tbsp butter, unsalted
½ tsp black pepper, freshly ground
½ tsp allspice, freshly ground
1 bay leaf
1 cup carrot, roughly chopped
2 cups potatoes, cut into 1-inch pieces
3 cups water
1 Tbsp fish sauce
1lb salmon, skin-off, cut into 1-inch cubes
½ cup whipping cream
1 Tbsp corn starch, plus 1 tablespoon water for slurry
1 lemon, juice and zest
¼ cup fresh dill, chopped
salt, to taste
method
- Slice leek in half, lengthwise, keeping the root intact. Rinse thoroughly under cold water to remove dirt that has collected in between the layers. Dry with kitchen towel, trim off the root ends and slice thinly. Set aside.
- Heat a heavy bottomed pot or dutch oven over medium heat. Add butter, followed by sliced leeks and a pinch of salt. Cook, stirring often, for 5-8 minutes or until the leeks are very soft but not brown.
- Add black pepper, allspice, and bay leaf. Cook, stirring, for 1 minute or until just fragrant. Add carrots and potatoes, followed by water and fish sauce.
- Bring to a boil and reduce heat to low, letting the soup simmer for 10 minutes or until the vegetables are just tender.
- With soup still simmering, add in salmon chunks and heavy cream. Stir gently and let simmer for 2-3 minutes.
- In a small bowl, stir together cornstarch and water to make a slurry. This will thicken the soup. Pour the slurry into soup and stir gently to combine, being careful not to break up the salmon. Let simmer for another 2 minutes or until just thickened and the salmon is cooked through.
- Turn off heat and add the lemon juice, zest, and chopped dill. Stir gently to combine and season to taste with salt and additional pepper if needed.
- Serve immediately + enjoy!
