Smoked Salmon Chowder

A dear friend and roommate brought us back a wonderful Christmas present from her trip out to see family in Washington and Vancouver.  Smoked salmon.  I was elated!  And had to refrain from ripping open the package and devouring every morsel on spot.

After my initial thrill,  my mind jumped to a rich soup: creamy and tinged with that smokey essence, tender lumps of potato simmered with flaky bits of salmon.  Oh how I wish that gorgeous piece of smoked fish had lasted a tad longer!

adapted from Epicurious

serves 4 generously

The Ingredients:
1 Tbsp olive oil
3 medium leeks, thoroughly rinsed and chopped
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp thyme
2 cups vegetable broth
1 Tbsp dried pulverized tomato skin
2 cups milk
8 ounces smoked salmon, flaked
1/2 cup heavy cream

The Process:
In a large, heavy-bottomed saucepan, heat the oil over low heat.  Add the  leeks and garlic; sautee until tender and fragrant, about 5 minutes.  Add the potato and celery, and stir until coated with oil.  Add the salt, pepper, and thyme.  Pour in the broth and simmer the mixture until the potatoes are tender, about 15 minutes.

Stir in the tomato skin and milk, add the salmon.  Simmer the soup until the salmon and milk is heated through.  Do not let the mixture come to boil, lest the milk separate.  Whisk in the heavy cream.

Sprinkle with additional thyme and cracked pepper.