Fennel-Potato Soup with Smoked Salmon
A creamy and elegant soup featuring fresh fennel, potatoes, and leeks, topped with delicate smoked salmon and fresh fennel fronds. This sophisticated blend combines the subtle anise flavor of fennel with the heartiness of potatoes.
Ingredients
- •3 tablespoons butter
- •2 medium fennel bulbs
- •1 large leek
- •1 teaspoon fennel seeds
- •1½ pounds russet potatoes
- •5½ cups low-salt chicken broth
- •1 ounce smoked salmon
- •chopped
Cooking Instructions
- 1.
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 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
25 min
- 2.
Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.
5 min
