Cream of Fennel Soup with Smoked Salmon

Name: Cream of Fennel Soup with Smoked Salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 bulbs fennel; 4 shallots, chopped; 2 tablespoons (30 ml) butter; Salt and pepper; 1/2 cup (125ml) white wine; 1/4 cup (60 ml) parboiled long grain rice; 4 cups (1 litre) chicken broth; 6 1/2 oz (200 g) smoked salmon, cut into strips; 3 tablespoons (45 ml) sour cream, lightly whipped; 2 teaspoons (10 ml) olive oil

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Preparation 20 min
Cooking 25 min
Servings 6

Sans noix
Sans gluten
Sans oeufs

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Ingredients

- 3 bulbs fennel
- 4 shallots, chopped
- 2 tablespoons (30 ml) butter
- Salt and pepper
- 1/2 cup (125ml) white wine
- 1/4 cup (60 ml) parboiled long grain rice
- 4 cups (1 litre) chicken broth
- 6 1/2 oz (200 g) smoked salmon, cut into strips
- 3 tablespoons (45 ml) sour cream, lightly whipped
- 2 teaspoons (10 ml) olive oil

Preparation

- Trim the fennel bulbs and set the foliage aside. Thinly slice the bulbs to get about 2 litres (8 cups).
- In a saucepan, soften the shallots in the butter for about 2 minutes. Add the fennel and cook for 5 minutes. Season with salt and pepper. Add the wine and rice and reduce by three quarters. Add the broth. Bring to a boil. Simmer uncovered until tender, about 20 minutes.
- Purée in a blender and strain through a sieve. Adjust the seasoning.
- Divide the soup among bowls. Crown each soup with a rosette of smoked salmon strips and garnish with sour cream. Drizzle a little oil over the sour cream and garnish with the reserved fennel leaves. Season with pepper and serve.

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Cream of Fennel Soup with Smoked Salmon

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Ingredients

Preparation

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