2 slices bacon, chopped
1 leek, sliced
1 medium fennel (white bulb portion only), chopped
3 tablespoons dry vermouth
1 (14.5 oz) can reduced-sodium chicken broth
1 cup water
1/2 cup uncooked bulgur
1 teaspoon sage
1/2 lb. Fresh sockeye (or any fresh variety) salmon, cubed
1/2 cup lowfat yogurt
1 (15 oz) can cream-style corn
2 tablespoons chopped parsley
Salt and pepper, to taste
Place bacon in large nonstick saucepan. Cook until nearly crisp, 7-8 minutes. Remove bacon and set aside. Drain off bacon excess fat, leaving only about 1/2 teaspoon in pan. 2. Add leeks and fennel; cook until softened. Sprinkle bulgur into pan and cook for 1-2 minute. Remove pan from heat and add vermouth. Gradually add broth and water. Return to medium-high heat and bring to boil. Return bacon to the pan along with the bulgur and sage. Reduce heat to low; simmer, uncovered, for 25-30 minutes. 3. Stir in yogurt and corn. Gently add salmon cubes and simmer covered for 8-10 minutes. Salt and pepper to taste. Ladle serving into soup bowls and garnish with parsley.
bacon recipe courtesy of: CorvieT, Better Recipes with Kristina Vanni
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