Soup of fennel with salmon
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Recipe from Konstantin Ivlev and Yury Rozhkov. Few people know that fennel – the fruit of wild fennel, also called "sweet fennel", delicious and very healthy! Fennel is beneficial for the lungs, the liver and intestine and, like other herbs, has long been known for its healing properties. However, Konstantin Ivlev and Yury Rozhkov sacred herb of the ancient Saxons was primarily interested in the culinary point of view.
Ingredients for Soup of fennel with salmon
- Fennel - 1 piece
- Potatoes - 2 PCs
- Leek - 1 piece
- Broth - 500 ml
- Cream - 300 ml
- Salmon - 300 g
- Lemon - 1/2 PCs
- Dill - Two
- Pepper white
Step by step instruction of cooking Soup of fennel with salmon
To prepare the products. I allowed myself a little to complete the recipe slightly. The original bow is missing, but my husband loves onions, so I added leeks. Possible shallots. Clarify that the onions will be quite inappropriate here, the soup is too delicate for him.
Cut the potatoes into cubes, chop the fennel into strips, leek - chetvertinkami. Herbs fennel save.
In a saucepan, heat olive oil and sauté in it the potatoes a few minutes.
Add fennel and lemon. Mix well.
Pour in fish broth, leave on the lowest heat possible.
Salmon (salmon or trout) cut into fillets and cut into large cubes.
To get a lemon, and cook the soup until cooked potatoes and fennel.
Then add salmon,
Pour the leeks
and pour the cream.
Soup bring to the boil, season with salt and pepper and cook for another couple of minutes.
Add the fennel greens and fennel.