Cream Of Fennel Soup With Smoked Salmon
|Fennel||1 3⁄4 Pound|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Sour cream||3⁄4 Cup (12 tbs) (Crme Fraiche)|
|Grated nutmeg||1⁄2 Teaspoon|
|Smoked salmon||3 1⁄4 Ounce|
Remove the tough base and the stalks from the fennel.
Set aside the soft green fronds.
Slice the fennel bulbs into thin pieces and then into strips.
Put the fennel strips into a casserole with the white wine.
Cover and microwave onhigh for 14 minutes.
When the fennel is cooked, puree the mixture in a food processor.
Heat the sour cream (creme fraiche) onhigh for 1 minute.
Add to the puree with a pinch of salt, pepper and the grated nutmeg.
Puree once more.
If the mixture is not smooth enough, force it through a fine strainer (sieve), pressing it with the bowl of a spoon.
Pour the soup into 4 bowls.
Chop the green fennel fronds and sprinkle over.
If the fennel does not have enough green, substitute chopped fresh dill.
Slice the salmon into thin strips and arrange them decoratively on each portion.
Serving size: Complete recipe
Calories 3341 Calories from Fat 1331
% Daily Value*
Total Fat 157 g241.5%
Saturated Fat 25.2 g125.8%
Trans Fat 0 g
Cholesterol 110.9 mg37%
Sodium 1964.7 mg81.9%
Total Carbohydrates 427 g142.4%
Dietary Fiber 316.5 g1266%
Sugars 8.5 g
Protein 146 g292.3%
Vitamin A 43% Vitamin C 280.6%
Calcium 971.5% Iron 826.8%
*Based on a 2000 Calorie diet