Fennel-potato soup with smoked salmon
Savor the rich, aromatic blend of fennel and potatoes in this comforting soup, elevated with the smoky essence of salmon. This easy-to-follow recipe combines fennel seeds, leeks, and chicken broth with butter-sautéed fennel bulbs and creamy potatoes. Topped with delicate pieces of smoked salmon, this hearty soup is perfect for a cozy meal. Ready in under an hour, it's a delicious and wholesome option for any day of the week.
- 02 Jun 2025
- Cook time 20 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
Fennel-potato soup with smoked salmon is a delightful and flavorful dish that combines the aromatic essence of fennel with the comforting richness of potatoes and the smoky taste of salmon. It's perfect as an appetizer or even a light main course, bringing warmth and gourmet sophistication to your dining experience.
Ingredients:
Instructions:
- Chop the leek into small pieces.
- Core and slice the fennel bulbs.
- Peel and dice the potatoes.
- Chop the smoked salmon into small pieces and set aside for garnish.
- In a large pot or Dutch oven, dry-toast the fennel seeds over medium heat for 2-3 minutes, until fragrant.
- Add the butter to the pot with the toasted fennel seeds.
- Once the butter has melted, add the chopped leeks. Sauté for about 5 minutes until they soften.
- Add the sliced fennel bulbs. Sauté for another 5 minutes until they start to soften.
- Stir in the diced potatoes and cook for an additional 2 minutes.
- Pour in the chicken broth, stirring well to combine with the vegetables.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Cover the pot and simmer for about 20-25 minutes, or until the potatoes and fennel are tender.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the soup to the pot after blending.
- Taste the soup and season with salt and pepper as necessary. Stir well to combine.
- Ladle the hot soup into bowls.
- Garnish each bowl with a sprinkle of chopped smoked salmon.
Tips:
- Selecting Ingredients: Choose fresh fennel bulbs and quality smoked salmon to ensure the best flavors in your soup. Fresh, crisp fennel and high-quality salmon will significantly enhance the overall taste.
- Preparing the Fennel and Leeks: Thoroughly rinse the fennel bulbs and leeks to remove any soil or grit. Use a sharp knife to slice them evenly to promote even cooking.
- Simmering for Flavor: Allow the soup to simmer slowly to fully develop the flavors. This gives time for the fennel seeds and vegetables to meld into a rich, aromatic broth.
- Blending the Soup: Use an immersion blender or a regular blender to puree the soup until it is smooth and creamy. This step ensures a silky texture that complements the smoked salmon.
- Adding Smoked Salmon: Add the smoked salmon just before serving to prevent it from cooking and losing its delicate texture. Gently stir it into the hot soup to warm it through.
- Serving Suggestions: Garnish the soup with fresh fennel fronds or a drizzle of olive oil for an extra touch of elegance. Serve with a side of crusty bread to complete the meal.
This fennel-potato soup with smoked salmon is not only a treat for the taste buds but also a wonderful way to showcase the unique flavor combination of fennel and smoked salmon. Serve it hot and enjoy the balance of creamy potatoes, aromatic fennel, and savory salmon in each spoonful.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.69g | 10% |
| Sugar 3.78g | 4% |
| Fat | |
| Fat 5g | 6% |
| Saturated 2.60g | 9% |
| Cholesterol 15mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 33mg | 6% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 2.90mg | 18% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.45ug | 19% |
| Vitamin C 24mg | 28% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 44ug | 37% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 1.83mg | 17% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 760mg | 22% |
| Selenium, Se 4.28ug | 8% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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