When it’s cold outside and you still want something elegant, this steps in: a silky potato and fennel soup, finished in the bowl with smoked salmon and toasted hazelnuts.
It’s the very definition of comfort food that’s not only delicious but also good for you, thanks to the properties of fennel and of course, to the benefits of smoked salmon.
Ingredients (serves 4)
- 200g Smokin’ Brothers smoked salmon (tail cut)
- 2 fennel bulbs
- 2 potatoes
- 2 onions
- 4 tbsp extra-virgin olive oil
- 1600 ml vegetable stock
- 1 handful toasted hazelnuts
- chives
- salt, pepper
Method
- Trim the fennel and cut into wedges; peel the potatoes and dice; slice the onions.
- Warm the oil in a saucepan; add fennel, potatoes, and onions and sauté for 3–4 minutes. Season with salt and pepper.
- Cover with vegetable stock, put the lid on, and simmer for 25–30 minutes, stirring occasionally, until everything is tender.
- Blend it until smooth and velvety; taste and adjust salt and pepper.
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Ladle into bowls and top with slices of smoked salmon tail, roughly chopped hazelnuts, chives, and a drizzle of olive oil. Pepper to taste and serve immediately.
A first course that comforts without ever boring: soft, aromatic, and with just the right crunch.
Want to serve it tonight?
You can purchase our smoked salmon here.
Recipe and food styling: Kerstin Hartwig