|1||tablespoon olive oil|
|3||small carrots, thinly sliced on
|1||leek, thinly sliced|
|6||cups reserved poaching liquid|
|3||small Yukon Gold potatoes, roughly chopped|
|Salt and pepper, to taste|
|½||bunch asparagus, cut into 2-inch
|6||shiitake mushrooms, stemmed and cut into matchsticks|
|¼||pound sugar snap peas, strings
|2||pieces (about 12 ounces) cooked
salmon, flaked with your fingers
|3||scallions, thinly sliced|
1. In a large saucepan over medium high heat, heat the olive oil. Add the carrots and leek. Cook, stirring often, for 5 minutes or until they are tender.
2. Add the poaching liquid, potatoes, salt, and pepper. Bring the mixture to a boil and simmer for 8 minutes.
3. Add asparagus, mushrooms, and sugar snaps. Cook for 3 minutes. Add salmon, and cook for 2 minutes or just until it is hot.
4. Taste for seasoning, and add more salt and pepper, if you like. Ladle into bowls, and garnish with scallions. Karoline Boehm Goodnick