Ingredients with Measurements:
- 1 lb salmon fillet, skin removed and cut into bite-sized pieces
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant, about 2-3 minutes.
2. Add the thinly sliced fennel to the pot and sauté for another 5-7 minutes until softened.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low and let simmer for 10-15 minutes until the fennel is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Add the bite-sized pieces of salmon to the pot and let cook for 5-7 minutes until the salmon is cooked through.
6. Pour in the heavy cream and stir until well combined. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 29g
- Carbohydrates: 11g
- Protein: 28g
Substitutions for ingredients:
- Salmon can be substituted with any other firm white fish such as cod or halibut.
- Fennel can be substituted with celery or leeks.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture.
Tips and tricks:
- Be sure to remove the skin from the salmon before cutting into bite-sized pieces.
- Use an immersion blender for a smoother soup, or a regular blender for a chunkier texture.
- Adjust the seasoning to your taste preferences.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh dill on top.
Garnishes:
- Fresh dill
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Be sure to cook the salmon until it reaches an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fennel has been used in Mediterranean cuisine for centuries and is known for its licorice-like flavor.
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of licorice from the fennel.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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