• 3 medium leeks, trimmed, washed well and sliced thin (see Note)
• 3 yellow bell peppers, diced
• 2 garlic cloves, minced
• 2 celery ribs, chopped
• 1 bay leaf
• 2 tablespoons butter
• 4 small red potatoes(3⁄4 to 1 pound)
• 2 8-ounce bottles clam juice
• 1 1⁄2 cups water
• 1 cup heavy cream
• freshly ground black pepper
• 1 pound salmon fillet, skinned
• 2 tablespoons minced fresh dill
In a large pot, cook the leeks, peppers, garlic, celery, and bay leaf in the butter over moderate heat, stirring, for 15 minutes. Add the potatoes, clam juice, and water and simmer for 15 minutes. Discard the bay leaf: Remove 1 cup of the soup mixture and puree it in a blender or food processor. Stir the puree and cream into the soup. Season the soup with salt and pepper.
Feel the salmon with the fingertips to make sure there are no bones remaining and cut it into 1-inch cubes. Bring the soup to a simmer and add the salmon. Simmer it gently for 10 to 12 minutes or until the salmon is cooked through. Stir in the dill.
NOTE: Leeks add a distinctive delicate flavor, but their grit can ruin a dish. Always wash them carefully. Trim the root ends and the tough dark green leaves from the leeks. Split each leek lengthwise to within 1⁄2-inch of the root end. With the leafy end hanging down, wash each
leek under running water, separating each leaf to get out all the dirt. The soup can be made ahead and frozen for up to 1 month or refrigerated for 1 day. Add the dill after gently reheating.
Makes 10 cups
Thanks to Leslie Glover Pendleton for this recipe