- 1 leek
- 1 stick of celery
- 2 sweet potatoes
- 1 garlic clove
- A handful of flat leaf parsley
- A pack of flaky roast smoked salmon
- 150ml full cream milk
- A splash of olive oil
- Sea salt
- Freshly ground pepper
- 600ml hot water
- Chopping board
- Knife
- Vegetable peeler
- Grater or garlic crusher (optional)
- Pan with a lid
- Wooden spoon
- Measuring jug
- 1.
Rinse, trim and slice the leek and the stick of celery. Peel and chop the sweet potatoes into roughly equal-sized chunks. Peel and grate or crush the garlic. Rinse and chop the parsley leaves and stalks.
- 2.
Peel the skin off the salmon. Flake the salmon into good-sized pieces. Fill the kettle and boil it.
- 3.
Warm a splash of olive oil in a pan. Add the leek, celery and garlic. Season with salt and pepper. Stir and fry for 5 mins over a medium heat till the veg is soft and glossy.
- 4.
Add the sweet potatoes to the pan. Give everything a good stir. Pour in 600ml hot water from the kettle. Stir and cover.
- 5.
Bring the chowder to the boil, then turn the heat down. Let it gently simmer for 10 mins till the potatoes are nice and soft.
- 6.
Turn the heat right down to the lowest possible setting. Add the salmon. Pour in the milk. Give the chowder a stir. Let it warm through. Don’t let it simmer or boil. You just want to gently warm the milk and salmon.
- 7.
Stir in most of the parsley. Taste. Adjust the seasoning if you think it needs it. Ladle into warm bowls. Top with the last of the parsley to serve.
- Tip
Soups you
If the soup overheats and separates (the milk will look lumpy), take it off the heat and add a few ice cubes. Blitz with a hand blender to make a smooth soup rather than a chowder.