“This is a recipe I got from my Mother-in-Law. I was at first put off by the fennel, I don't particularly like the taste of anise, but it adds such a pleasant, unique flavor that I'd have really done myself a disservice had I not expanded my palate's horizons. This is now one of my all time favorite soups.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a soup pot. Add the fennel, onion and leek and cook until softened, about 6 minutes.
  2. Stir in the flour. Reduce the heat and cook for about 3 minutes.
  3. Add the stock and potatoes. Season to taste with salt and pepper.
  4. Bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender
  5. Add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.
  6. Stir the milk, cream and chopped dill into the contents in the pan.
  7. Cook until just warmed through, stirring occasionally, but do not allow to boil.
  8. Adjust seasoning to taste and ladle into warmed soup bowls to serve.
  9. Cook's Note: I usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.
  10. Also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though I can't imagine too many leftovers!

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