Finnish-Style Creamy Poached Salmon Soup

• Heat a large saucepan over medium-high heat with a drizzle of olive oil and  
the butter. 
• Cook leek, stirring, until softened, 4-5 minutes. 
• Add the water, potato, carrot, parsnip, garlic & herb seasoning and stock 
concentrate and bring to a boil. 
• Reduce to a simmer and cook until softened, 10-12 minutes.

• To the saucepan, add salmon and cook until salmon is cooked through, 
5-6 minutes. Using a slotted spoon, remove salmon from saucepan and  
carefully discard the skin. 
• Flake the salmon back into the saucepan. 
• Stir in light cooking cream and a generous squeeze of lemon juice. Season  
to taste with salt and pepper.