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Fennel-Leek Soup with Smoked Salmon and Creme Fraiche


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Member since 2014

Serves 8 First Course Servings | Prep Time | Cook Time

Ingredients

1 cup wine – for the cook
3 Tablespoons butter
2 medium/large Fennel bulbs, trimmed and chopped, fronds reserved
3 medium/large leeks (white + pale green part) halved lengthwise, sliced
1 teaspoon Fennel seeds
1 lb new white skinned potatoes (Russet or Yukons), peeled, cut into 2” cubes
5 1/2 cups (or more) chicken broth
2 ounces of smoked salmon, chopped*
Crème Fraiche (or sour cream)


Melt butter in large stock pot over medium heat. Add Fennel, leeks and fennel seeds and sauté until vegetables begin to soften, stirring often; about 8-10 minutes or so. (Note: Keep heat low enough so veggies get translucent but don’t brown or you’ll end up with a brown soup. Ewww!)



Add the potatoes and chicken broth and bring to a boil. Reduce heat and cover with a lid that is slightly ajar and simmer until potatoes are tender; about 10-15 minutes.



Cool slightly and puree in a blender or with a stick blender.



Return to pot and reheat over low heat, adding more broth if needed to thin to desired consistency. Season with Salt and pepper, being careful not to over salt because the smoked salmon* will be a bit salty.



To serve: put into bowls, top with smoked salmon*, a dollop of crème fraiche and a sprinkling of fennel fronds.



(*Sub the smoked salmon with some crispy, fried, and chopped Prosciutto, if salmon isn’t your thing)


Pairs Well With


Notes

From the Sauce du Jour Kitchen

For the Taste of Spring Cooking Class - 114

I'm taking credit for this soup, although years ago I got the idea from Bon Appetit. I have changed it up quite a bit, adding way more leeks and a lot less potatoes, than was in the original BA recipe. I top it with smoked salmon (or prosciutto, if salmon isn't your thing) plus a dollop of creme fraiche, which adds an extra depth of creaminess.

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