Leek And Fennel Chowder With Smoked Salmon

1. 1

   Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.

2. 2

   Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish, and finely chop enough of the remaining feathery leaves to make 3 tablespoons (discard any remaining greens). In a bowl, mix chopped greens with chives; cover and chill. Chop fennel heads.

3. 3

   In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very limp, 10 to 12 minutes.

4. 4

   Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.

5. 5

   Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes.

6. 6

   Cut salmon into strips 2 to 3 inches long and 1/2 inch wide; put in a bowl.

7. 7

   In a separate bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste.

8. 8

   Serve soup from pan, or pour into a tureen. Garnish with reserved fennel sprigs. Offer with smoked salmon and chive mixture to add to taste.

* Per serving · 4 servings · Values may vary.