Serves 4
| 1 | tablespoon olive oil |
| 3 | small carrots, thinly sliced on a diagonal |
| 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 pieces |
| 6 | shiitake mushrooms, stemmed and cut into matchsticks |
| ¼ | pound sugar snap peas, strings removed |
| 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.
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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