Smoked Salmon and Broccoli soup

Ingredients

• Butter

  unsalted

  1 tbsp or 14g

• Leeks

  raw

  1 leek or 89g

• Bay leaf

  dried

  ½ leaf or 0.1g

• Broccoli

  raw

  1 lb or 454g

• Water

  2 ³⁄₁₆ cup or 513g

• Chicken bouillon

  dry, cubed

  ½ cube or 2g

• Buttermilk

  cultured, lowfat

  ¼ cup or 61g

• Smoked salmon

  Chinook salmon

  3 ½ oz, boneless or 99g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Chives

  raw

  2 tbsp chopped or 6g

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.