Salmon & Prawn Soup

• 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

Melt the butter in a large lidded pan.

Add the leeks, cover and sweat for 5 mins until soft.

Add the tomatoes, potatoes, stock, sugar and bay leaf, bring to the boil, cover and simmer for 20 mins.

Stir in the salmon and bubble gently for 3 mins.

Add the prawns and heat through for 1 -2 mins.

Add the mascarpone and basil.

Season to taste. Ensure the soup is heated through before serving.