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Monday, March 18

Cream of fennel soup with smoked salmon

Second attempt using an immersion blender
Butter
4 tablespoons
Fennel bulbs, sliced
3
Water
5 tablespoons +
5 tablespoons
Cream, heavy
1 tablespoon
Salmon, smoked
3 ounces
Dill
pinch
Salt

Pepper, freshly ground

  1. Melt the butter in a pan, add the fennel and 5-tablespoons water, and cook over low heat for about 30 minutes. 
  2. Stir in another 5 tablespoons of water. 
  3. Transfer to a blender, and process to a purée. 
  4. Pour into a soup tureen, stir in the cream, and season with salt and pepper to taste. 
  5. Add the salmon and dill, and serve. 
Recipe from The Silver Spoon.

2 comments:

  1. I wish for the great of success in all of our destiny endeavors

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  2. They were extremely thorough in Lentis llc both their approach and their documentation

    ReplyDelete