Filter
Reset
Sort ByRelevance
Mylinda
Fennel soup with smoked salmon
Soup of fennel with fennel tubers, onion, smoked salmon and dill
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the stems and a small piece of the underside of the fennel tubers. Halve the tubers in length and cut into thin slices.
-
Chop the onion. Heat the butter in a soup pot and fry the onion for 3 minutes. Add the fennel and cook for 5 minutes.
-
Add the flour and cook for 3 minutes. Add the milk and water, add the bouillon tablet and bring to the boil.
-
Cook on low heat for 10 minutes until the fennel is soft.
-
Meanwhile, cut the salmon into strips. Cut the dill finely.
-
Take the pan off the heat and puree with the hand blender until smooth. Season with pepper and salt.
-
Spread over 4 bowls and garnish with the salmon and dill.
Blogs that might be interesting
-
15 minAppetizercream pâté, cranberry compote, forest fruit jam, cognac, port wine, light brown caster sugar, spice cake,crème brûlée of pâté with gingerbread crouton
-
15 minAppetizerunroasted walnuts, mayonnaise, lime, celery, Goudrenet apple,simple waldorf salad
-
25 minAppetizermeat tomato, zucchini, garlic, spring / forest onion, Mozzarella, tagliatelle, olive oil, Red Pesto, green pesto,tagliatelle with zucchini, tomato and mozzarella
-
25 minAppetizerChestnut mushroom, neutral oil, medium dry sherry, Japanese soy sauce, liquid honey, sesame seed, coriander leaf,japanese mushroom-yakitori
Nutrition
160Calories
Sodium33% DV795mg
Fat14% DV9g
Protein20% DV10g
Carbs3% DV8g
Fiber16% DV4g
Loved it