Salmon & Prawn Soup

This is a lovely soup to serve in summer months, as it has salmon a good protein food it is a good main course soup. The light base belies the richness of the salmon and the chopped tomatoes provide a subtly flavoured background


  • 15g Butter
  • 2 trimmed Leeks
  • 700g Tomatoes, skinned, de-seeded and chopped
  • 2 medium Potatoes, diced
  • 1.2 Litres Fish Stock
  • Good pinch Sugar
  • Bay Leaf
  • 350g Salmon fillet, skinned and cut into bite size pieces
  • 175g Prawns
  • 4 tbsp Mascarpone
  • 3 tbsp Basil, fresh and chopped
  • Seasoning


  1. Melt the butter in a large lidded pan
  2. Add the leeks, cover and sweat for 5 mins until soft
  3. Add the tomatoes, potatoes, stock, sugar and bay leaf, bring to the boil, cover and simmer for 20 mins
  4. Stir in the salmon and bubble gently for 3 mins
  5. Add the prawns and heat through for 1 -2 mins
  6. Add the mascarpone and basil
  7. Season to taste. Ensure the soup is heated through before serving

This recipe is from Soups for all Seasons by Liz Herbert and published by Simon & Schuster 2008 priced £14.99 ISBN 978-1-84737-178-2

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