Cream of fennel soup with smoked salmon

Posted: February 21, 2010 by nietize in Italian, Salmon, Soup
Tags: , ,


From The Silver Spoon
Ingredients

Serves 4

25g butter
3 fennel bulbs, sliced
1 tbsp double cream
80g smoked salmon, chopped
pinch of dill
salt and pepper.

Melt the butter in a saucepan, add the fennel and 5 tbsp water and cook over a low heat for about 20 minutes. Stir in another 5 tbsp water, transfer the mixture to a food processor and process to a puree. Pour into a soup tureen, stir in the cream and season with salt and pepper to taste. Add the salmon and dill and serve.

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