Fennel Vichyssoise With Smoked Salmon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Bon Appetit. I had all the ingredients on hand to make this wonderful soup. This is great hot or cold, and makes a great first course for dinner. Worked as a hot lunch for me too. This makes 8 appy servings or 4 main dish. Ingredients:
3 tablespoons butter |
2 fennel bulbs, trimmed and chopped, fronds reserved for garnish |
2 leeks, white part only, halved, rinsed and sliced |
1 1/2 lbs russet potatoes, peeled and cubed |
1 teaspoon fennel seed |
salt, and |
white pepper, to taste |
5 -6 cups chicken stock |
1 ounce smoked salmon, chopped, for garnish |
Directions:
1. Melt butter in a heavy pot.
2. Add fennel, leek and fennel seeds until softened, about 8 minutes.
3. Add potatoes and 5 cups stock.
4. Bring to boil, lower to simmer and cook 12-15 minutes.
5. Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
6. Thin with extra stock if needed.
7. Pour into bowls, garnish with smoked salmon and fennel fronds.
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