Preparation time: 25 min
Cooking time: 10 min
3 T butter
2 med fennel bulbs, trimmed, chopped, fronts chopped and reserved.
1 large leek (white and pale green parts only, halved lengthwise, thin
ly sliced crosswise
1 t fennel seeds
1 ½ lb russet potatoes about 2 large peeled, cut into 2 inch cubes
5 ½ c low salt chicken broth
1 oz smoked salmon, chopped
Melt butter over med-high heat. Add fennel, leek and fennel seeds and cook till veggies begin to soften, stirring often (about 8 min) add potatoes and broth. Bring to a boil; reduce heat to medium. Cover with lid slightly ajar and simmer till potatoes are tender (12 min). Puree soup till tender (work in batches). Return soup to pot and rewarm over med heat, stirring often and thinning with more broth if needed. Season with salt and pepper. Divide soup into bowls, garnish with salmon and reserved fennel fronds.