Ingredients
- 3 tablespoons butter
- 2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
- 1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
- 1 teaspoon fennel seeds
- 1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes
- 5 1/2 cups (or more) low-salt chicken broth
- 1 ounce smoked salmon, chopped
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Fennel-potato Soup with Smoked Salmon
Time: 25 minutes prep, 15 minutes cook
Servings: 8 bowls
Directions
- Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by . cupfuls for desired consistency. Season soup with salt and pepper.
- Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.
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Summary
Great starter soup to pair with a nice crisp Sauvignon Blanc or Riesling
Reviews
February 26, 2008
Awesome! Made this tonight for a dinner party and it was the hit of the night. I added a little cayenne pepper to spice it up. HIGHLY recommend. By the way, the salmon garnish works perfectly against the soup. Don't leave it out!I've cooked/tasted this recipe!This is a variation
February 27, 2008
I loved this soup! The salmon was a nice contrast in color, as well as in flavor. I would make this any time of the year.
Comments
February 27, 2008Great soup. Unlike the picture, t'was made with cut chunks of the fennel frond that gave something to crunch on. It was pretty light/refreshing & probably could be served cold on a hot summer day.
