Salmon, celeriac and leek chowder

Instructions

1 Heat oil in a large saucepan over medium heat. Add leeks and garlic; cook, stirring, for 4-5 minutes, or until leeks soften. 

2 Add celeriac, potatoes, stock and water; cover and bring to the boil. Reduce heat and simmer for 20—25 minutes until vegetables are tender. Add salmon in one piece and poach for 3-4 minutes, or until just cooked through. Remove salmon and transfer to a plate; set aside. Blend soup with a stick blender until smooth. 

3 Break salmon into bite-sized pieces. Stir corn, cream and salmon into the soup. Gently simmer for 3-5 minutes, or until hot (do not boil). Stir through dill and season with pepper. Ladle soup into 4 bowls and garnish with dill sprigs.