Fennel Cream Soup with Smoked Salmon
Creamy fennel soup with smoked salmon is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 2 Garlic cloves
- 2 bulbs fennel
- 150 g waxy potatoes
- 2 tbsp olive oil
- 800 ml vegetable broth
- 100 ml heavy cream
- 2 tbsp crème fraîche
- 20 ml Noilly Prat
- Salt
- pepper (ground)
- 80 g smoked salmon (slices)
- dill leaves
- 2 tbsp toasted almond slivers
Instructions
-
1.
Peel and finely dice the onion and garlic. Wash, quarter, trim the fennel bulbs and dice them as well. Set aside some fennel fronds for garnish, chop the rest. Peel and dice the potatoes.
-
2.
Sauté the onions, garlic, and fennel in hot olive oil for 1-2 minutes until colorless, pour in the broth and add the potatoes. Bring to a boil and simmer gently for about 20 minutes.
-
3.
Add the fennel fronds, puree everything finely, then stir in the cream. If desired, let it reduce further or add more broth to reach the preferred consistency. Do not cook any longer, fold in the crème fraîche and season with Noilly Prat, salt, and pepper.
-
4.
Before serving, briefly blend the soup for a frothy texture if desired, ladle onto plates, and place smoked salmon slices on top. Garnish with remaining fennel fronds, dill, and almonds and serve.
