Fennel-Potato Soup with Smoked Salmon

Fennel-Potato Soup with Smoked Salmon
Photo by Tina Rupp


  • 3 tablespoons butter
  • 2 medium fennel bulbs
  • 1 large leek
  • 1 ½ pounds russet potatoes
  • 1 ounce smoked salmon
  • 5 ½ cups low-salt chicken broth
  • 1 teaspoon fennel seeds

Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are ...

View full recipe at Epicurious


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