The soup becomes wonderfully creamy not approx. by whipped cream or crème fraîche, but by pureed potatoes.
Remove the peel from the potatoes and cut into large cubes. Clean the leek, slit lengthwise and rinse thoroughly. Cut a few fine green rings into small pieces and put them aside. Roughly dice the rest of the leek.
Cut the salmon into thin strips, season with the juice of one lemon and pepper. Heat the oil in a saucepan, sauté the salmon briefly at low temperature, then remove repeatedly.
Finely crush the fennel seeds in a mortar, add them to the saucepan together with the diced potatoes and leeks and sauté, stirring. Extinguish everything with the clear soup, season with pepper and lightly season with salt. Cover and simmer over medium heat for about 15 minutes.
Blend the soup in a hand mixer, let it boil again and season it with salt and freshly ground pepper. Pour in the leek strips and the salmon and bring to the table.
Suitable for guests. Refined
Dietary fiber : 3, 3g
Cholesterol : 18mg