Name: Poached Salmon, Leek, and Fennel Soup
Cuisine: International
Ingredients: 3 leeks, white and light-green parts only; 1 tablespoon extra-virgin olive oil; 3 carrots, peeled and cut into 1/4-inch-thick slices; 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish; 2 celery stalks, cut crosswise into 1/4-inch slices; 4 sprigs fresh flat-leaf parsley; 4 sprigs fresh thyme; 1 14 1/2-ounce can fat-free vegetable stock; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground pepper; 1 1-pound salmon fillet, skin removed, cut into 1-inch cubes; 1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Ingredients

3 leeks, white and light-green parts only

1 tablespoon extra-virgin olive oil

3 carrots, peeled and cut into 1/4-inch-thick slices

1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish

2 celery stalks, cut crosswise into 1/4-inch slices

4 sprigs fresh flat-leaf parsley

4 sprigs fresh thyme

1 14 1/2-ounce can fat-free vegetable stock

2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

Poached Salmon, Leek, and Fennel Soup

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