Salmon Chowder with Dill and Asparagus
Servings 6
Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 cups finely diced onion
- 1 cup finely sliced leek
- 1/4 cup finely diced celery
- 5 garlic cloves finely chopped
- 3 cups diced russet potatoes
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp ground fennel
- 2 Bay Leaves
- 1 dry pint cherry tomatoes quartered
- 1 Tbsp Dijon mustard
- 4 cups good-quality fish stock
- 7 oz smoked salmon
- 16 asparagus spears cut into 1 inch pieces, woody ends removed
- 3/4 cup frozen peas
- 1/4 cup Fresh dill
- 2 Tbsp fresh chives
- 2 Tbsp fresh parsley
Instructions
- In large, wide saucepan on medium-low heat, add olive oil and sweat onions, leek, and celery for about 2 minutes, or until just wilted. Add garlic and sauté over medium heat for a further 2 to 3 minutes. Add potatoes, pepper, thyme, fennel, bay leaves, tomatoes, and mustard and stir well to combine. Add in stock and simmer gently for approximately 15 minutes, or until potatoes can be pierced easily with fork. Add smoked salmon and asparagus and cook for a further 5 minutes. Finally, add in peas.
- Just before serving, add dill, parsley, and chives before ladling into bowls.