Freefrom Leek & Salmon Soup
| | | Michelle's Freefrom Leek and Salmon Soup from Michelle's new book Cooking Gluten, Wheat and Dairy Free Corn, egg, gluten, lactose, milk, nightshade, nut,
Ingredients
- 5 tbsp olive oil
- 3 large leeks, very finely sliced
- 400g / 14 oz salmon fillet, sliced in approx 2cm / 1" pieces
- 1.5 litres / 50fl oz gluten & wheat-free fish or vegetable stock
- 200ml / 7fl oz dry white wine
- sea salt and freshly ground black pepper
- juice of 1 large lemon
- large handful fresh dill
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