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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love cooking with fennel. It adds amazing flavor. This is a simple, and satisfying soup. From, How Many Potatoes in a Pound? Ingredients:
1 1/2 tbs. butter or margarine |
1 onion, minced |
1 leek, minced |
1/2 c minced bulb fennel |
1/4 c flour |
1 1/2 quarts fish stock |
2 c potatoes, cut into 1/2-inch dice (about 2 medium-size potatoes) |
salt and pepper |
1 lb. boneless, skinless salmon, cut in 3/4-inch cubes |
3/4 c milk |
1/2 c whipping cream |
2 tbs. chopped fresh dill |
Directions:
1. Melt butter or margarine in a large saucepan.
2. Add onion, leek, and fennel and cook over medium heat until softened, 5 to 8 minutes, stirring occasionally.
3. Stir in flour. Reduce heat to low and cook 3 minutes, stirring occasionally.
4. Add fish stock and potatoes.
5. Season with salt and pepper, to taste.
6. Bring to a boil.
7. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
8. Add salmon and simmer until just cooked, 3 to 5 minutes.
9. Stir in milk, cream, and dill. Cook until just warmed through; do not boil.
10. Taste and adjust seasoning before serving.
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