Poached salmon, leek and fennel soup

3 leeks, white and light-green parts only

1 tablespoon extra-virgin olive oil

3 carrots, peeled and cut into 1/ 4 -inchthick slices

1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish

2 celery stalks, cut crosswise into 1/ 4 -inch slices

4 sprigs fresh flat-leaf parsley

4 sprigs fresh thyme

1 14 1/ 2 -ounce can fat-free vegetable stock

2 teaspoons coarse salt

1/ 2 teaspoon freshly ground pepper

1 1-pound salmon fillet, skin removed, cut into 1-inch cubes

1 bunch (about 3 ounces) spinach, washed and cut into 1 1/ 2 -inch-wide strips

Slice the leeks crosswise into 1/ 4 -inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach.
Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

SERVES 6