Fennel Vichyssoise With Smoked Salmon

1. 1

   Melt butter in a heavy pot.

2. 2

   Add fennel, leek and fennel seeds until softened, about 8 minutes.

3. 3

   Add potatoes and 5 cups stock.

4. 4

   Bring to boil, lower to simmer and cook 12-15 minutes.

5. 5

   Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).

6. 6

   Thin with extra stock if needed.

7. 7

   Pour into bowls, garnish with smoked salmon and fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.