Cream of fennel soup with smoked salmon (Crema di finocchi al salmone affumicato) from The Silver Spoon (page 218) by Phaidon Press Editors and The Silver Spoon Kitchen

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Notes about this recipe

  • Pamsy on January 18, 2019

    This is a very elegant soup, definitely one to serve to guests. The smoked salmon lifts it to another level. I alter the recipe slightly, 300gr fennel, 250gr potatoes, 200gr onions, 600mls water/light stock and 100mls double or single cream. I seldom have dill so would usually use chives or parsley to garnish.

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