Categories: Fish, Soup

Ingredients

• 3 T. butter
• 2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved.
• 1 large leek (white and pale green parts only); halved lengthwise, thinly sliced crosswide
• 1 t. fennel seeds
• 1.5 lbs potatoes (2 large), peeled and cut into 2 inch cubes
• 5.5 cups or more low-salt chicken broth
• 1 oz smoked salmon, chopped

Directions

1. Melt butter in soup pot; add fennel, leek and fennel seeds and cook until veggies begin to soften, stirring often, about 8 mins.

2. Add potatoes and broth.

3. Bring to a boil; reduce heat to medium.

4. Cover with lid slightly ajar and simmer until potatoes are tender ; 12 mins.

5. In batches, puree soup in blender.

6. Return to soup pot and rewarm, thinning with more broth if desired.

7. Season and top with fennel garnish and salmon.

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