Creamy Scottish Smoked Salmon and Sweet Potato Soup

Ingredients

• 1 x 100g packet of Smoked Scottish Salmon, chopped into small squares
• 100g fresh Scottish salmon, chopped into small squares
• 2 medium sweet potatoes, peeled and roughly diced into small squares
• 2 medium onions, finely diced
• 300ml double cream
• 50g butter
• 2 bay leaves
• 2 cloves
• Chives, to garnish
• Salt & cracked black pepper to season

Method

1. Preheat your oven to 160oC / fan 140oC / gas mark 3. Place the sweet potato onto a baking tray and cook for approximately 20 minutes, until the sweet potato is soft.
2. Meanwhile, in a large soup pan, melt the butter over a low heat, add the onions, bay leaves and cloves and sweat until onions are soft, then remove the bay leaves and cloves.
3. Add the cooked sweet potato, double cream and fresh salmon to the soup pan.
4. Simmer for ten minutes, until the salmon is cooked.
5. Add the Scottish Smoked Salmon and simmer for a further 2-3 minutes.
6. Season to taste with salt and cracked black pepper.
7. Garnish with chopped chives and serve with crusty bread.

Tip: If you’d prefer your soup a little thicker, mix a teaspoon of cornflour with a little water and add to the soup when simmering. If you’d prefer to thin it down, try adding some milk.