Smoked Salmon and Leek Soup

It’s still winter here in Oregon and creamy soups make a great lunch or dinner when combined with a salad or vegetable side dish. This is a warm and savory soup with smokey/sweet notes from the salmon and leeks that I know you will enjoy. It is gluten-free, dairy-free and delicious.

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Smoked Salmon and Leek Soup

Yield: 3-4 servings

½ lb. wild caught smoked salmon (nitrate free if available) diced
2 tablespoons leeks thinly sliced
2 teaspoons coconut oil
2-13.5 oz. cans coconut milk (Native Forest™ organic is best)
2 tablespoons tapioca flour dissolved into 4 tablespoons water
2 teaspoons paprika
2 teaspoons fresh dill chopped
2 teaspoons of salt or to taste
1 teaspoon fresh ground pepper
1 teaspoon granulated garlic

 Sauté leeks in coconut oil, add salmon, coconut milk and seasonings. Bring to a simmer, and add tapioca flour in water to thicken. Garnish with fresh dill.
Serve.

©2016 Aron David Bradley
http://www.boomercuisine.com