Recipe by Heirloom
This is a recipe I got from my Mother-in-Law. I was at first put off by the fennel, I don't particularly like the taste of anise, but it adds such a pleasant, unique flavor that I'd have really done myself a disservice had I not expanded my palate's horizons. This is now one of my all time favorite soups.
Top Review by kathryn.b
yummy soup! I substituted fresh tarragon for the dill and added sweet potato since I had it around. I looked up this recipe because I wanted a use for canned salmon and this was perfect. It tasted pretty fresh, was filling but not heavy. Thanks
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 leek, finely chopped
- 1 small fennel bulb, finely chopped
- 1⁄4 cup flour
- 7 cups chicken stock or 7 cups vegetable stock
- 2 medium potatoes, cut into 1/2 in. cubes
- 1 lb salmon fillet, skinned and cut into cubes
- 3⁄4 cup milk
- 3⁄4 cup cream
- 1 ounce fresh dill, chopped
- sea salt
- cracked pepper
Directions See How It's Made
- Melt the butter in a soup pot. Add the fennel, onion and leek and cook until softened, about 6 minutes.
- Stir in the flour. Reduce the heat and cook for about 3 minutes.
- Add the stock and potatoes. Season to taste with salt and pepper.
- Bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender
- Add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.
- Stir the milk, cream and chopped dill into the contents in the pan.
- Cook until just warmed through, stirring occasionally, but do not allow to boil.
- Adjust seasoning to taste and ladle into warmed soup bowls to serve.
- Cook's Note: I usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.
- Also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though I can't imagine too many leftovers!