Salmon and Sweet Potato Soup


2 onions
2 bay leaves
2 cloves
2 medium / large sweet potatoes
4oz of fresh salmon
4oz of ASL premium Scottish smoked salmon
300ml double cream


  • Finely chop the onions.
  • Sweat down with butter on low heat, add the bay leaves and cloves.
  • Peel and chop sweet potatoes into bite size pieces.
  • Bake these in the oven until soft, roughly 20 minutes.
  • Chop all the salmon into bite size pieces.
  • Once onions are soft, remove the bay leaves and cloves.
  • Add the softened sweet potato.
  • Add cream and simmer on low heat for 10 minutes.
  • Add the salmon.
  • Season to taste.
    • to thicken, add cornflour or a mixture of flour and water.
    • to make thinner, add milk.
  • Serve and add chopped chives to garnish. Also accompany with some crispy bread for the perfect soup.