Smoked Salmon and Broccoli soup

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Broccoli

  Raw

  2 lb or 907g

• Water

  Plain, clean water

  4 ⅓ cup or 1.03kg

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ½ cup or 123g

• Chinook salmon

  Fish, smoked, (lox), regular

  7 oz or 198g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chives

  Raw

  4 tbsp chopped or 12g

Directions

1. Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the broccoli.
2. Pour over the stock and buttermilk and bring to the simmer, then gently bubble for 10-15 minutes until the broccoli is really tender.
3. Add two-thirds of the smoked salmon, stir through and season to taste with salt and pepper. Serve the soup in deep bowls with the remaining smoked salmon and chopped chives on the top

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