4 Serves
45 Mins
Using a chefs knife, slice the white parts of the leeks into thin, uniform rings.
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NigerianVitamin E
2 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
181 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
345 mg / 1,250 mgPotassium
677 mg / 4,700 mgSodium
1123 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
16 g / 50 gSaturated Fat
10 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat olive oil in a large pot over medium heat. Add the leek rings and sauté until they are soft and translucent.
Stir in the lemon juice, white wine, vegetable stock, and frozen peas. Bring the mixture to a gentle simmer for 10 minutes.
Pour in the heavy cream and milk, then use an immersion blender to process the soup until it reaches a smooth, creamy consistency.
Add the fresh salmon and shrimp to the pot. Simmer gently until the seafood is fully cooked through and opaque.
Season the soup with salt and pepper to taste, then garnish generously with fresh dill before serving.
21
g36
g17
g
