Yield serves 6
Number Of Ingredients 12
Steps:
- Slice the leeks crosswise into 1/4-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
- Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
- (Per serving)
- Calories: 177
- Fat: 8g
- Cholesterol: 42mg
- Carbohydrate: 10g
- Sodium: 202mg
- Protein: 17g
- Fiber: 3g
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