Leek, potato and smoked salmon soup with Irish soda bread

For a deliciously warming meal try Lotte Duncan's tasty recipe for a rich soup served with freshly-baked soda bread, served warm from the oven
By Lotte Duncan
Leek, potato and smoked salmon soup with Irish soda bread
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium

Ingredients

For the smoked salmon soup

  • 25 g butter
  • 2 large leeks, sliced
  • 1 small onion, sliced
  • 3 medium potatoes, peeled and evenly sliced
  • 1 litres vegetable stock
  • 150 ml white wine
  • 1 pinches black pepper
  • 150 ml double cream
  • 175 g smoked salmon, finely sliced and cut into strips
  • 1 tbsp chopped chives

For the soda bread

  • 1 tbsp olive oil
  • 1 red onions, sliced
  • 55 g walnut halves
  • 115 g blue cheese, ideally Irish and crumbled
  • 175 g plain flour
  • 175 g wholemeal flour
  • 115 g oatmeal, coarse
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp honey
  • 300 ml buttermilk
  • 3 tbsp milk

Method

1. First make the soda bread. Preheat the oven to 200C/gas 6. Heat the olive oil in a frying pan and add the onions. Fry gently for 10 minutes. 2. Remove from the heat and add the walnut halves and then stir in the cheese. Allow the onion mixture to cool. 3. Now, combine the white flour, wholemeal flour, oatmeal, bicarbonate of soda and salt in a large bowl. 4. Make a well in the centre, toss in the onion mixture and gradually beat in the honey, buttermilk and enough milk to form a soft dough. Turn onto a floured surface. 5. Knead for about a few minutes until the ingredients are combined well. Shape into a round and cut a deep cross on the top with a knife. 6. Place on a floured baking sheet and bake for about 30 minutes or until the bread is slightly risen and sounds hollow when tapped. 7. Meanwhile, make the soup. Heat the butter in a large saucepan. Add in the leeks, onion and potato and fry gently for 5 minutes. 8. Gently fry the vegetables in the butter for about 5 minutes, until soft but not coloured. Add the stock and wine and cover.9. Simmer gently for about 45 minutes until the vegetables are cooked. Blend the soup, using a hand or jug blender, until quite smooth. 10. When ready, season the soup with salt and freshly ground pepper then reheat. Stir in the cream then add the salmon, taste and if it needs salt, add a little. 11. Ladle the soup into bowls, sprinkle over the chopped chives and serve with the warm blue cheese, walnut soda bread.

Rate This Recipe

1
2
3
4
5