Leek, potato and smoked salmon soup with Irish soda bread

Method

1. First make the soda bread. Preheat the oven to 200C/gas 6. Heat the olive oil in a frying pan and add the onions. Fry gently for 10 minutes.

2. Remove from the heat and add the walnut halves and then stir in the cheese. Allow the onion mixture to cool.

3. Now, combine the white flour, wholemeal flour, oatmeal, bicarbonate of soda and salt in a large bowl.

4. Make a well in the centre, toss in the onion mixture and gradually beat in the honey, buttermilk and enough milk to form a soft dough. Turn onto a floured surface.

5. Knead for about a few minutes until the ingredients are combined well. Shape into a round and cut a deep cross on the top with a knife.

6. Place on a floured baking sheet and bake for about 30 minutes or until the bread is slightly risen and sounds hollow when tapped.
7. Meanwhile, make the soup. Heat the butter in a large saucepan. Add in the leeks, onion and potato and fry gently for 5 minutes.

8. Gently fry the vegetables in the butter for about 5 minutes, until soft but not coloured. Add the stock and wine and cover.

9. Simmer gently for about 45 minutes until the vegetables are cooked. Blend the soup, using a hand or jug blender, until quite smooth.

10. When ready, season the soup with salt and freshly ground pepper then reheat. Stir in the cream then add the salmon, taste and if it needs salt, add a little.

11. Ladle the soup into bowls, sprinkle over the chopped chives and serve with the warm blue cheese, walnut soda bread.