Poached Salmon, Leek, and Fennel Soup

Name: Poached Salmon, Leek, and Fennel Soup
Ingredients: 3 leeks, white and light-green parts only; 1 tablespoon extra-virgin olive oil; 3 carrots, peeled and cut into 1/4-inch-thick slices; 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish; 2 celery stalks, cut crosswise into 1/4-inch slices; 4 sprigs fresh flat-leaf parsley; 4 sprigs fresh thyme; One 14 1/2-ounce can fat-free vegetable stock; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground pepper; One 1-pound salmon fillet, skin removed, cut into 1-inch cubes; 1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

Poached Salmon, Leek, and Fennel Soup was pinched from <a href="http://www.marthastewart.com/351267/poached-salmon-leek-and-fennel-soup" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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3 leeks, white and light-green parts only

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1 tablespoon extra-virgin olive oil

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3 carrots, peeled and cut into 1/4-inch-thick slices

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1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish

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2 celery stalks, cut crosswise into 1/4-inch slices

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4 sprigs fresh flat-leaf parsley

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4 sprigs fresh thyme

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One 14 1/2-ounce can fat-free vegetable stock

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2 teaspoons coarse salt

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1/2 teaspoon freshly ground pepper

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One 1-pound salmon fillet, skin removed, cut into 1-inch cubes

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1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips

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