Fennel-Potato Soup With Smoked Salmon
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Butter1 tsp
Fennel SeedDirections:
1
Divide soup among bowls
2
Melt butter in heavy large pot over medium-high heat
3
Garnish with smoked salmon and reserved chopped fennel fronds
4
Melt butter in heavy large pot over medium-high heat
5
Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes
6
Add potatoes and 5 1/2 cups broth
7
Bring to boil; reduce heat to medium
8
Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes
9
Working in batches, puree soup in blender
10
Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency
11
Season soup with salt and pepper
12
Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes
13
Add potatoes and 5 1/2 cups broth
14
Bring to boil; reduce heat to medium
15
Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes
16
Working in batches, puree soup in blender
17
Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency
18
Season soup with salt and pepper
19
Divide soup among bowls
20
Garnish with smoked salmon and reserved chopped fennel fronds