I love soup. I could eat soup every day and be a very smitten kitten.
Start to finish this takes about 50 minutes and the bulk of the energy expended is chopping all of the veggies.
I made this on Sunday to accompany the sandwiches (my favorite is the Bayridge) we got from our local deli, A&S Italian Food Store.
3 stalks of celery – washed and diced
3 leeks – tops removed and discarded, bottoms washed and sliced
3 carrots – peeled and diced
1/2 a large yellow onion – diced
2 32 oz containers of no salt added chicken broth
7-8 Yukon gold potatoes – peeled and diced
1 bunch of fresh rosemary – minced
1 bunch of fresh dill – minced – should amount to a cup
6 slices of rye bread
Tbsp garlic powder
Tbsp onion salt
2 cups of milk – I used 2%
8 oz bar no fat cream cheese
4 oz smoked salmon
1 1/2 tsp black pepper
2 tsp salt
Cube the bread and spread out on baking sheet. Sprinkle with olive oil, garlic powder, onion salt and paprika. Cook in 425 oven for ten minutes turning halfway through. Set aside until soup is ready.
Put a bit of oil in bottom of heavy pot and sauté onions, celery, leeks, carrots and potatoes. Add 1 tsp of salt and one tsp of pepper. Add rosemary and dill and both boxes of chicken broth and bring to a low boil.
Cook for 20 minutes. If needed, add the rest of the salt and the pepper. Add the cream cheese and milk, stirring well to melt the cream cheese. Cook for another 10 minutes on medium heat; until thickened.
Dice salmon and generously top soup and add croutons
Mom rating: 12