ISO potato/leek/fennel soup recipe
A friend was over this morning and talking about a recipe he's misplaced (not that WE'VE ever done that!) He said he knows it came from a cookbook, not online or a magazine. It has potato, leek and fennel in it, no cream, chicken stock. At the end it's blended and it gets a little chopped smoked salmon on it when serving. Does this ring a bell with anyone? Thanks all.
-
This recipe looks very much like what you describe. Chicken stock, no cream, smoked salmon. It uses fennel seed, not fresh fennel.
-
paulj
Jun 11, 2009 06:22 PM
Leek and potato is a classic. Fennel would fit with, adding a subtle flavor without changing other characteristics too much. The simplest thing is to clean and chop the leak, dice the potato, chop the fennel into similar size pieces. Partially cover with water and cook till tender. A pressure cooker does a dandy job of this. Puree with the stick blender. Then start to tweak - more water (or dairy) if needed, salt till flavors start to pop, pepper (white if you are concerned about color).
I wouldn't worry much about proportions. Almost any combination of the 3 would work.
Achieving the right salt level takes the most attention. You don't want it oversalted. But if under salted it will taste dull, regardless of what other flavors you add. A starting guess is 1/2tsp of salt per cup of soup.
