Thursday, 3 December 2015

Smoked Salmon, Vegetable and Barley Chowder

This is one of my favourite soups now. This is so comforting and warming and filling, I love it. It is really simple to make and I used hot smoked salmon that I got from Oundle Food Festival and it was divine.

Smoked Salmon, Vegetable and Barley Chowder (from Kahakai Kitchen)
(Serves 6-8)

2 tbsp oil
1 large onion, chopped
2 small fennel bulbs, chopped
1 large carrot. chopped
2 cloves garlic
4-5 medium potatoes, cubed
1.5l veg stock
2 bay leaves
a few sprigs thyme 
2 tsp Old Bay Seasoning
200g pearl barley
350g sweetcorn
375ml milk
340g smoked salmon
salt and pepper

Heat the oil in a large saucepan over a medium heat. Add the onion, fennel and carrots and sauté them for about 8 mins, or until softened. Add the garlic and sauté for another min or two. Add the potatoes, stock, bay leaves, thyme sprigs, and Old Bay Seasoning and bring to a boil. Partially cover and simmer for about 15 mins or until the veg is mostly tender. Bring back to a rapid simmer, add barley, and cook for another 20 mins, until the barley is cooked. 

Remove the bay leaves and stems of the thyme sprigs. Stir in corn and milk. Break the salmon into large chunks and carefully stir into the soup. Season.

Ladle into large bowls and serve with crusty bread. 

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