Fennel-Potato Soup with Smoked Salmon

Name: Fennel-Potato Soup with Smoked Salmon
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter; 2 mediums fennel bulbs, trimmed, chopped, fronds chopped and reserved; 1 teaspoon fennel seeds; 1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise; 1 liters (or more) low-salt chicken broth; 680 grams russet potatoes (about 2 large), peeled, cut into 2-inch cubes; 28 grams smoked salmon, chopped

Fennel-Potato Soup with Smoked Salmon might be just the soup you are searching for. One portion of this dish contains roughly 7g of protein, 6g of fat, and a total of 161 calories. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of butter, low-salt chicken broth, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet.

Instructions

Melt butter in heavy large pot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes.

Ingredients you will need

Fennel Seeds

Vegetable

Fennel

Leek

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.

Ingredients you will need

Salt And Pepper