4 Servings 20 min Cook
2 Tbsp Butter
2 Leek Leeks
1 Tsp, crumbled Bay Leaf
2 Lb Broccoli
4 1/3 Cup Water
1 Cube Chicken Broth Bouillon
1/2 Cup Buttermilk
7 Oz Chinook Salmon
1 Dash Salt
1 Dash Pepper
4 Tbsp chopped Chives
Heat the butter in a large saucepan and add the leeks and bay leaf.
Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the broccoli.
Pour over the stock and buttermilk and bring to the simmer, then gently bubble for 10-15 minutes until the broccoli is really tender.
Add two-thirds of the smoked salmon, stir through and season to taste with salt and pepper.
Serve the soup in deep bowls with the remaining smoked salmon and chopped chives on the top
