Creamy Seafood Soup

SERVES 4 PREPARATION 20 MINUTES COOKING 20 MINUTES

60g butter, chopped 2 leeks, washed, thinly sliced 4 rindless bacon rashers,

finely chopped 2 garlic cloves, crushed 2 tablespoons plain flour 4 cups fish stock 1 cup water 2 potatoes, peeled, cut into

1cm cubes 1 fresh bay leaf

1kg prawns, peeled, deveined,

tails on 250g skinless, boneless salmon fillets, cut into 2cm pieces 300ml tub thickened cream finely chopped dill, crusty

bread to serve

1. In a large saucepan, melt butter on medium. Sauté leek, bacon and garlic for 3-4 minutes until softened. Add flour and cook for 30 seconds, stirring. Remove from heat.

2. Gradually pour in stock and water, stirring until combined. Add potato and bay leaf. Return to heat and bring to the boil on high. Reduce heat to low and simmer for 5 minutes until potato is just tender.

3. Add seafood and bring to the boil. Simmer for 4-5 minutes until cooked through. Remove bay leaf. Stir cream through. Season.

4. Simmer for 1-2 minutes. Serve sprinkled with dill and accompanied with crusty bread.