Creamy Green Pea Soup With Smoked Salmon Recipes

CREAMY SMOKED SALMON, LEEK & POTATO SOUP

Steps:

• 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 potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

CREAMY FUSILLI WITH SMOKED SALMON

Steps:

• Boil cooked pasta according to package directions. Drain and reserve 1/3 cup pasta water.
• In the hot pasta pot, toss fusilli, cream cheese, chives, red bell peppers, onions, and salmon until well coated. Add a bit of the pasta water, a little at a time to help make a smooth creamy sauce.
• Season to taste with salt and pepper.
• Serve and enjoy.

CREAMY GREEN PEA SOUP WITH SMOKED SALMON

Steps:

• In a soup pan, heat the oil.
• Add the green onions and half of the dill, saute for 1 minute.
• Reserve 3 tablespoons of peas.
• Add the remainder of the peas and the chicken stock.
• Bring to a boil for about 3-4 minutes.
• Puree the soup using a handblender.
• Add the potatoes and cook for about 12 minutes until soft.
• Add the rest of the peas and the cream cheese, and simmer until the cheese has melted.
• Add the smoked salmon and the dill and bring the soup to a simmer.
• Add salt and pepper to taste.