- 200 g piece of skinless salmon fillet
- 1 bay leaf
- 300 ml fish or vegetable stock
- 600 ml low–fat milk
- 15 g unsalted butter
- 1 teaspoon sunflower oil
- 1 large onion, finely chopped
- 1 leek, white part only, chopped
- 1 thick slice back bacon, about 30 g, rind removed and chopped
- 350 g potatoes, peeled and diced
- ¼ cup (15 g) chopped parsleysalt and pepper
- ⅓ cup (90 g) Greek–style yogurt
- Put the salmon in a large saucepan with the bay leaf.
- Pour over the stock and add some of the milk, if needed, so the fish is covered with liquid.
- Slowly bring to the boil, then cover the pan and simmer over a low heat for 6–7 minutes, or until the fish will flake easily.
- Remove the salmon with a slotted spoon and break into large flakes, discarding any bones.
- Set aside.
- Pour the cooking liquid (with the bay leaf) into a jug or bowl and reserve.
- Heat the butter and oil in the saucepan.
- Add the onion, leek and bacon, and cook over a low heat for 10 minutes, or until soft, stirring frequently.
- Add the potatoes and cook for a further 2 minutes, stirring constantly.
- Pour over the reserved cooking liquid and add the remaining milk.
- Bring to the boil, then half–cover the pan with a lid and simmer for 8 minutes, stirring occasionally.
- Add the tomatoes and cook for a further 3–4 minutes, or until the potatoes are just tender, but have not started to disintegrate.
- To thicken the soup, remove a ladleful or two and purée it in a bowl with a handheld blender, or in a food processor, then return it to the soup in the pan and mix well.
- Stir in the flaked salmon and 2 tablespoons of the parsley.
- Simmer gently for 1–2 minutes, or until the soup is piping hot.
- Discard the bay leaf.
- Season with salt and pepper to taste.
- Ladle the soup into warmed serving bowls.
- Top each serving with 1 tablespoon yogurt, swirling it round, and add a sprinkling of the remaining chopped parsley.
- Serve hot.
Preparation: 15 minutes
Cooking: about 35 minutes