LEEK AND FENNEL SOUP WITH SMOKED SALMON SOLDIERS

This soup has a smooth, silky richness, but if you’d

prefer it a little less rich, you can use half milk and half cream, or even all milk

instead of the cream.

PREP TIME: 10 minutes COOKING TIME: 20 minutes

Serves four

INGREDIENTS

1 large fennel bulb 2 medium leeks

25g butter

1 large potato, peeled and diced (150g when peeled) 500ml chicken or

vegetable stock 100ml cream (regular

or double)

For the smoked salmon soldiers 4 slices of white or sourdough bread

Softened butter

4 slices of smoked salmon

Squeeze of lemon juice

METHOD

Cut the feathery fronds from the fennel bulb and reserve for later. Trim off the top stalks and the base.

Trim the leeks, removing their green tops and their

bases. Discard all the trimmings or put into your stockpot if you have one. Cut the trimmed fennel and leeks into dice.

Melt the butter in a saucepan over a medium heat, then add the fennel

and leeks, and the chopped potato. Stir and season, then cover with a leftover butter wrapper,

butter side down, or a piece of parchment paper. Turn the heat down to low, cover with the lid and cook

for 10 minutes, until the vegetables are just tender.

Remove the lid and stir every so often during cooking, so the vegetables don’t stick and burn.

Add the stock and turn the heat up to high. Cook for a couple of minutes,

until the vegetables are completely tender. Add the cream and blend until

smooth, then taste for seasoning. Serve straight

away or reheat gently, scattering the reserved fennel fronds over the

top of the soup. To make the smoked

salmon soldiers, preheat the grill to high.

Toast the pieces of bread on both sides, then

spread with softened butter and top with slices

of smoked salmon. Pop back under the grill for a minute, until the salmon is pale pink and opaque. Squeeze a little lemon

juice over the top and sprinkle with some black pepper. Cut into fingers and serve with the

hot soup.