Smoked Salmon and Broccoli soup

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Bay leaf

  Spices

  2g or 2g

• Broccoli

  Raw

  2 lb or 907g

• Water

  Plain, clean water

  4 ⅓ cup or 1.03kg

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Chinook salmon

  Fish, smoked

  7 oz, boneless or 198g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chives

  Raw

  4 tbsp chopped or 12g

Directions

1. Melt the butter in a large saucepan over medium-low heat. Add the sliced leeks and bay leaf and cook gently, stirring occasionally, until the leeks are very soft, 8–10 minutes.
2. Stir in the broccoli. Add the water and bouillon cube, bring to a gentle simmer, and cook until the broccoli is very tender, 10–15 minutes.
3. Remove the pot from the heat and stir in the buttermilk. Return to low heat only if needed to warm through without boiling. Season to taste with salt and pepper.
4. Stir in two-thirds of the smoked salmon and let it heat through briefly. Ladle into bowls and top with the remaining salmon and the chopped chives.