Ingredients
3 cups bottled clam juice
1 (12-ounce) salmon fillet
1 tablespoon butter, room temperature
1 tablespoon flour
2 bacon slices, coarsely chopped
2 medium leeks, white and pale green parts only, rinsed and thinly sliced
1 large potato, peeled, cut into 1/2-inch pieces
2 1/2 cups milk
1/2 cup half and half or cream
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons fresh chives, chopped
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
In a large skillet bring clam juice to a simmer. Add salmon, cover and simmer until cooked through, about 10 minutes. Remove salmon to a plate, flake with a fork. Reserve clam juice.
In a small bowl, mix butter and flour together.
In a large saucepan, cook bacon pieces until crisp. Using slotted spoon remove bacon. Set aside.
Add prepared leeks to same pan. Sauté 4 minutes. Add potato pieces and reserved clam juice. Bring to a boil. Reduce heat, cover and simmer until potato is tender, about 10 minutes. Stir in milk. Return to a boil. Whisk in flour mixture. Reduce heat and simmer, whisking until soup thickens slightly about 5 minutes. Stir in cream, honey, chives, salmon and bacon. Simmer until heated through.
Serves: 4-6
In a small bowl, mix butter and flour together.
In a large saucepan, cook bacon pieces until crisp. Using slotted spoon remove bacon. Set aside.
Add prepared leeks to same pan. Sauté 4 minutes. Add potato pieces and reserved clam juice. Bring to a boil. Reduce heat, cover and simmer until potato is tender, about 10 minutes. Stir in milk. Return to a boil. Whisk in flour mixture. Reduce heat and simmer, whisking until soup thickens slightly about 5 minutes. Stir in cream, honey, chives, salmon and bacon. Simmer until heated through.
Serves: 4-6
