Fennel Vichyssoise With Smoked Salmon - cooking recipe

Ingredients

3 tablespoons butter
2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
2 leeks, white part only, halved, rinsed and sliced
1 1/2 lbs russet potatoes, peeled and cubed
1 teaspoon fennel seed
salt, and
white pepper, to taste
5 -6 cups chicken stock
1 ounce smoked salmon, chopped, for garnish

Preparation

Melt butter in a heavy pot.
Add fennel, leek and fennel seeds until softened, about 8 minutes.
Add potatoes and 5 cups stock.
Bring to boil, lower to simmer and cook 12-15 minutes.
Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
Thin with extra stock if needed.
Pour into bowls, garnish with smoked salmon and fennel fronds.