Salmon, rice and leek soup (Minestra di salmone, riso e porri) from Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals (page 31) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on May 09, 2022

    This is a really lovely, handy recipe that can stretch a couple fillets of defrosted salmon to feed a family, BUT, I would never make it as written. One teaspoon salt to 3 quarts water? No. Just water instead of a little vegetable, light chicken, or seafood bouillon broth? Why??? And such a simple soup really needs an acid to brighten it. So, my revisions included 2 teaspoons salt, a spoon of chicken “better than bouillon”, and juice of half a lemon added at the end. I think without adding the seasoning and acid of your choice, you might find the soup very bland.

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