Chilled "SUMMER TIME" SOUP

with 

WARM CRUSTY HERB BREAD

 The sweetness of the leeks and the  smooth creamy texture of this soup, 

compliment the warm pan fried pieces of salmon, making this the quintessential 

summer soup.  It is best served chilled, with warm salmon pieces, or is also 

good served piping hot.

Serves 6

500g sliced leeks, white part only

175g sliced onions

300g peeled and cubed (floury) potatoes

500 ml chicken stock

250 ml full cream milk

250 ml single cream

500g salmon fillets, skin removed

30g butter 

1 tblsp olive oil

Salt and pepper

Garnish

50g chopped smoked salmon

Fresh chopped chives 

Marinade/

3 tblsps of olive oil

1 tblsp lemon juice

1 tsp fennel seeds

Salt and pepper to taste

1 tsp dried dill

Herb bread

1 french stick

100g softened butter

20g mixed chopped fresh herbs. I used parsley, tarragon. chervil and chives.

Salt and pepper

In a large frying pan add 30g butter & 1 tblsp of olive oil.

Add the sliced  leeks and onions, cook gently for 5 minutes, don’t let the 

leeks and onions brown.

Add the cubed potatoes and cook for a further 5 minutes.

Add the chicken stock and simmer with a lid on for 15 mins.

Taste and season with salt and pepper.

Liquidize the leek, onion and potato mixture. 

Pour into a large pan and add the milk and cream, if too thick add extra milk.

Taste and add extra seasoning if necessary. 

Place in the fridge to chill for at least 1 hour.

Marinade.

Cut the salmon filets into approx 1/2 inch cubes

Put into a bowl and add the olive oil, lemon juice, fennel seeds, dried dill, 

salt and pepper and leave for 20 minutes.

Herb Bread.

Slice the french stick 3/4’s of the way through at 1 inch intervals.

Place the butter in a mixing bowl, add your chosen herbs and salt and pepper to taste. 
Mix well together.

Carefully, with a knife, place a knob of herb butter between each slice of the french stick.

Wrap in tin foil and place in the oven at 180c  350f or gas mark 4  for 15 

minutes.

Meanwhile, check the soup is well chilled and that the seasoning is to your taste.

Cooking the Salmon.

In a large frying pan, add 1 tblsp of butter and heat until bubbling, add the 
cubed salmon along 
with the marinadeand cook for 1 minute, turn the salmon cubes over and continue 
to cook for a further 1 minute. 

Serving 

In the middle of each soup bowl make a pile of cooked salmon cubes, and then add the chilled soup.

Garnish with the smoked salmon and sprinkle with the chopped chives./

Serve with the crusty herb french stick.

Recommended wine.

Crisp, fruity Chilean Chardonnay.

-------------------

ROAST PUMKIN SOUP with

SMOKED SALMON TOASTS FOR DIPPING

Pumpkin soup. Serves 6

Pre heat oven to 200c / 400f / gas mark 6 

Ingredients

700/ 800g fresh pumpkin, peeled , de-seeded and cut into chunks

1 large onion, peeled and quartered

2 large cloves of  garlic, peeled and left whole 

2 tsp curry powder 

1/2 tsp turmeric

Salt and pepper 

Olive oil 

1 tsp dried thyme

I medium potato, peeled and diced.

1.25 litres vegetable stock or water.

100 ml single cream + extra for decoration 

Place the pumpkin, onion and  peeled garlic in a roasting tin, sprinkle 

with the curry powder, turmeric and dried thyme, season with salt and pepper. 

Then drizzle with olive oil.

Toss the pumpkin, onion and garlic in the oil to make sure of a good coating.

Place in the oven for 15 to 20 minutes.

Meanwhile boil the diced potato in salted water until cooked, drain and set to one side.

Check the pumpkin and onion are cooked and are slightly caramelised.

Don’t let them burn. Remove from the oven and when cool place in a blender, 

add the potato and 1/2 of the vegetable stock/water. Puree until completely smooth.

Place the soup in a large sauce pan, add the remaining vegetable 
stock/water, stir well . 
Add more water if you want a thinner soup.

Bring to simmering point, don’t allow to boil. 

Remove the pan from the heat, add 50 ml of single cream and 25g butter, stir well 
until the butter is melted.

Taste, and season if necessary.

Serve in mugs and finish with a swirl of single cream.

Smoked salmon toasts. Makes 24 

These are my take on Chinese ‘prawn toasts’ and are perfect for dipping into your soup. They can be 
prepared up to 6 hours in advance.

1 french stick, cut into 15 mm slices (approx. 1/2’’) dried out in the oven.

450 g / 1 lb smoked  salmon or smoked trout.

1  egg

1 bunch of spring onions with green stalks, cleaned and trimmed

Bread crumbs made from remaining french stick

Salt and freshly ground pepper

1/2 tsp Worcestershire sauce

5-10 drops of Tabasco  (optional)

Sunflower oil for frying.

Cut the french stick into 15 mm slices, place on a baking tray and bake in the oven 
for 5-10 minutes to dry out the bread.

Remove the bread before it starts to turn brown.

Set aside 24 slices and make bread crumbs out of the remaining slices.

Chop the spring onions and place in a food processor or blender, 
along with the smoked salmon, then add the egg, Worcestershire sauce, pepper and, if you are 
using it, add the Tabasco. 

Process to a pulp leaving some small chunks.

Put the smoked salmon mixture in a bowl  and add enough bread crumbs (1-2 

tblsps) to make a thick spreadable paste.

In a large frying pan add sunflower oil about 5 mm deep.

Place on the hob to heat up.

Thickly spread (about 15 mm) each piece of bread with the smoked salmon paste and place 
paste side down in the frying pan.

Cook for about 2 minutes until golden brown, then turn over and cook for about 1 minute. 

Remove from the frying pan and drain on kitchen paper to remove any excess oil.

Salmon recipes

Riverbank picnics

Quiches and pate's