by inpatskitchen
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inpatskitchen's Notes:
Expand6 tablespoons butter, divided Ask a question about this ingredient
1 large fat leek, white and light green parts only Ask a question about this ingredient
4 cups peeled potatoes cut into a 3/4 inch dice (I used 3 large redskins) Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
4 cups clam juice or fish stock Ask a question about this ingredient
2 cups half and half Ask a question about this ingredient
1 1/2 to 2 pounds boneless, skinless salmon cut in one inch cubes Ask a question about this ingredient
1 cup minced fresh dill Ask a question about this ingredient
Salt and white pepper to taste Ask a question about this ingredient
Cut the leek lengthwise into four quarters and then crosswise into 1/4 inch pieces.
Ask a question about this stepMelt 3 tablespoons of the butter in a good size soup pot and gently saute the leeks over medium heat until soft. Stir in the potatoes and flour and continue to saute to let the flour cook a little for about a minute.
Ask a question about this stepAdd the fish stock or clam juice, bring up to a boil and then simmer the potatoes for about ten minutes until fork tender.
Ask a question about this stepAdd the half and half and the fish. Bring barely up to a simmer (don't boil) for about 5 minutes. Stir in the remaining 3 tablespoons butter and the minced dill. Season with the salt and white pepper.
Ask a question about this stepMmmmmmm. Perfect for a winter evening in Michigan . . . or Montana.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Yes...perfect! Thanks!