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Mylinda
Fennel soup with smoked salmon
Soup of fennel with fennel tubers, onion, smoked salmon and dill
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Ingredients
Directions
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Cut the stems and a small piece of the underside of the fennel tubers. Halve the tubers in length and cut into thin slices.
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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.
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Add the flour and cook for 3 minutes. Add the milk and water, add the bouillon tablet and bring to the boil.
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Cook on low heat for 10 minutes until the fennel is soft.
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Meanwhile, cut the salmon into strips. Cut the dill finely.
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Take the pan off the heat and puree with the hand blender until smooth. Season with pepper and salt.
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Spread over 4 bowls and garnish with the salmon and dill.
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Nutrition
160Calories
Sodium33% DV795mg
Fat14% DV9g
Protein20% DV10g
Carbs3% DV8g
Fiber16% DV4g
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