Ingredients (serves 4)

Preparation time: 20 minutes

• 1 onion

• 2 leeks

• 500 g slightly floury potatoes

• 1 tbsp olive oil

• 750 ml chicken stock

• ½ tbsp Natural Spices Vis à Vis seasoning

• ½ tbsp Natural Spices dill tips

• 200 ml cooking cream or single cream alternative

• 300 g salmon, cut into cubes

• 175 g garden peas

Method

1. Finely chop the onion. Slice the leeks into thin half rings and rinse in a sieve under cold water. Peel the potatoes, cut into cubes and rinse briefly under cold water as well.

2. Heat the oil in a large pan. Sauté the onion for about 3 minutes until soft and translucent.

3. Add the potatoes and leeks and cook for a further 2 minutes, stirring gently.

4. Pour in the stock and add the seasonings. Bring to the boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are tender.

5. Add the cooking cream, salmon cubes and garden peas. Heat gently for about 4 minutes, until the salmon is just cooked through.

6. Remove from the heat. Add a squeeze of fresh lemon juice and season to taste with salt and pepper.

7. Serve the soup in deep bowls and, if you like, garnish with fresh chives.