Cream of Fennel Soup with Smoked Salmon

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 6



  1. Trim the fennel bulbs and set the foliage aside. Thinly slice the bulbs to get about 2 litres (8 cups).
  2. In a saucepan, soften the shallots in the butter for about 2 minutes. Add the fennel and cook for 5 minutes. Season with salt and pepper. Add the wine and rice and reduce by three quarters. Add the broth. Bring to a boil. Simmer uncovered until tender, about 20 minutes.
  3. Purée in a blender and strain through a sieve. Adjust the seasoning.
  4. Divide the soup among bowls. Crown each soup with a rosette of smoked salmon strips and garnish with sour cream. Drizzle a little oil over the sour cream and garnish with the reserved fennel leaves. Season with pepper and serve.

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Healthy Pick

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Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 195  
Total Fat 8.2 g  
Saturated Fat 4 g  
Sodium (salt) 805 mg  
Carbohydrates 18 g  
Fibre 2 g  
Protein 10 g