Ingredients
1 tablespoon extra virgin olive oil
2 tablespoons margarine
2 potatoes, diced
2 ribs celery, chopped
1 medium onion, chopped
1 red bell pepper, seeded and diced
1 bay leaf
Salt and black pepper, to taste
2 tsp parsley flakes
1 tsp thyme
½ tsp rosemary
4 tablespoons all-purpose flour
5 cups vegetable or chicken stock
3 cups 1% milk
5 cups corn kernels, scraped fresh from the cob
100g smoked salmon, diced
Preparation
Over medium heat, add olive oil and margarine to a deep saucepan.
Add chopped vegetables to pot: potatoes, celery, onion and pepper. If you don’t want to peel the potato, you don’t have to. Then throw in the bay leaf; season vegetables with salt, pepper, parsley, thyme, and rosemary.
Cook veg five minutes, then sprinkle in flour. If dry, add a little of the milk or broth. Cook two minutes, stirring constantly. Then Stir in the rest of the broth and milk and combine. Bring soup up to a simmer, until potatoes are almost cooked. Add corn and salmon and simmer soup, about five minutes.
Adjust the soup seasonings to taste and remove the bay leaf. Ladle soup into bowls and you can top with soup crackers and sliced scallions.
