makes 6 servings

1 Tbsp. (15 mL) olive oil
3 medium leeks,white and tender green parts only, cleaned, thinly sliced
1 large garlic clove, peeled, finely chopped
l/2 c. (125 mL) peeled, thinly sliced carrot
1 medium red-skinned potato, quartered, thinly sliced
3 c. (750 mL) fish stock or vegetable broth
Salt and freshly ground black pepper
1 c. (250 mL) 1% milk
1/4 c. (60 mL) whipping cream (optional)
1/4 c. (60 mL) dry white wine
1/2 lb. (250 g) asparagus, trimmed, cut into 1/2" (1.25 cm) slices
1 lb. (500 g) salmon fillet, skinned, cut into 3/4" (1.75 cm) pieces
2 c. (500 mL) cleaned, coarsely chopped fresh spinach
2 Tbsp. (30 mL) finely chopped fresh dill

In a large casserole heat the olive oil over medium-high heat. Add the leeks and garlic; stir to coat with the oil. Lower the heat to medium-low. Cover the casserole and cook the vegetables until translucent, about 8 minutes. Add the carrot and potato slices along with the fish stock and season with salt and black pepper. Bring the soup to a boil, reduce the heat, and simmer for about 15-20 minutes or until the vegetables are tender. Add the milk, whipping cream (if using) and white wine; stir well to combine. Add the asparagus, salmon, spinach and dill. Simmer 5 minutes, or until the salmon and asparagus are just cooked through. Ladle into deep soup bowls and serve immediately.

Calories: 142; Protein 7 g; Carbohydrate 20 g; Fat 3.8 g/serving

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