Serves 2-3

INGREDIENTS:

• 2 6-ounce cans salmon (boneless-skinless)


• 1 leek, white part only, diced and rinsed


• 1 small carrot, peeled and diced


• 1 stalk celery, diced


• 1 small-medium potato, peeled and diced


• butter for sauteing vegetables


• approx. 2 cups chicken stock


• approx. 2 cups heavy cream


• salt and pepper to taste


• chopped parsley for garnish (optional)

PROCEDURE:

Make sure the vegetables are peeled and cut into equal sized pieces and, as far as the leek goes, just use the white part and, after dicing that up, put it in a strainer and run it under cold running water to remove any sand or grit.

Add a few Tbs of butter to a large, heavy bottomed soup pot on medium high heat, and add all the chopped vegetables and cook them until they start to soften up a bit.

There are no exact amounts, as far as the vegetables go, and you could even leave out the parsnips or substitute a small onion for the leeks and, obviously, the smaller the pieces are, the faster they're going to cook and, when you're happy that they've softened up, add a splash of chicken stock and a good splash of heavy cream and let it come up to a nice simmer.

Then adjust the heat so it stays at a nice simmer, for 10 minutes or so and, while that's happening, you'll want to open and drain 2 six-ounce cans of salmon. Just make sure that, when you're buying the salmon, you're buying boneless, skinless salmon.

Once the liquid has reduced down a little bit, season it with a little salt and black pepper to taste and add the salmon and, since the canned salmon is cooked already, it just needs to warm through and it's time to eat.

HINTS:

Garnish with chopped fresh dill or tarragon instead of parsley if you like.