Fennel Vichyssoise With Smoked Salmon

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
• 2 leeks, part only, halved, rinsed and sliced
• 1 1/2 lbs russet potatoes, peeled and cubed
• 1 teaspoon fennel seed
• salt, and
• pepper, to taste
• 5 -6 cups chicken stock
• 1 ounce smoked salmon, chopped, for garnish

Recipe

• 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.