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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
