(Approx 4-6 people)
Ingredients
1 tablespoon olive oil
3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk (any fat content)
1 Ugie Smoked Salmon filet per person flaked
1/2 cup heavy cream
2 tablespoons chives, chopped
Garnish: chopped fresh chives
Preparation
Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sauté them for 2 minutes.
Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
Add the broth and simmer until the potato is tender, about 15 minutes.
Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don’t let it boil, or the milk will separate).
As it simmers, stir in the cream.Remove from heat, garnish with the chives, and serve.
