Fennel Cream Soup with Smoked Salmon
Quick Recipes Simple Recipes Vegetable Dishes Soups and Stews
A refreshing summer soup. A kind of vichyssoise with fennel.
Ingredients
2 fennel bulbs (approx. 450-500 g)
4 medium potatoes (approx. 500 g)
1 large onion
3 garlic cloves
1 bay leaf
4 tablespoons olive oil
1 tablespoon chopped fennel fronds
salt, black pepper
For Serving
2 mini-baguettes
cream cheese
50 g smoked salmon
Servings: 4
How to prepare fennel cream soup with smoked salmon
- In a large pot, add 2 tablespoons of olive oil and the chopped onion. Sauté for about 5 minutes until softened.
- Add the crushed garlic and sauté for another minute.
- Set aside the fennel fronds. Cut the rest into thin slices, add to the onion and sauté for 10 minutes, stirring frequently, until softened.
- Add the peeled and cubed potatoes, the bay leaf torn in half, and 5 cups of water. Add salt and grind in black pepper.
- Simmer covered until the vegetables are tender, about 25-30 minutes (test both the fennel and potatoes).
- Remove the bay leaf. Transfer the solids from the pot to a blender and add about half the liquid. Blend until smooth, then gradually add the remaining liquid until you reach the desired consistency.
- Taste for salt, then add 2 tablespoons of extra virgin olive oil and the fennel fronds and blend for a few more seconds. If desired, you can add 3-4 mint leaves for a fresher soup.
- Just before serving, cut the mini-baguettes in half lengthwise, drizzle with a little olive oil and grill in a grill pan until nicely browned. Spread with a little cream cheese and arrange strips of smoked salmon on top. Sprinkle with fennel fronds.
- Serve the soup warm or cold, with baguette slices.
