Cream of Leek & Fennel Soup with Smoked Salmon Rose
2018-02-04 17:59:54
Serves 12
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Ingredients
- 2 tbsp butter or olive oil
- 2 leeks, white part only chopped
- 3 fennel bulbs, bulb part only chopped
- 1 potato peeled and diced
- 6 cups chicken or vegetable stock
- 1/2 cup whipping cream
- Salt and pepper to taste
- 6 ounces smoked salmon thinly sliced
Instructions
- Heat butter or oil in large saucepan. Add leeks and cook until tender about 5-8 minutes. Add fennel and potatoes and cook 5 minutes longer.
- Add stock and bring to a boil. Reduce heat, cover and simmer 25 minutes until vegetables are very tender.
- Pure soup. If soup is too thick, add additional stock or water. Stir in cream. Add sat and pepper to taste. Heat thoroughly but do not boil.
- Place into individual soup bowls and garnish with salmon roses and sprigs of fennel fronds or dill.
Notes
- Salmon Roses
- To make roses, roll up strips of smoked salmon,
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Cream of Leek & Fennel Soup with Smoked Salmon Rose