- Dutch Oven: Used for sautéing onions and garlic due to its even heat distribution.
- Chef's Knife: Essential for chopping vegetables such as potatoes and fennel bulbs.
- Cutting Board: Needed for safely preparing ingredients without cross-contamination.
- Immersion Blender (Stick Blender): Useful for blending soup to a smooth consistency, accommodating various ingredient processing times.
- Large Soup Pot with Lid: Allows simmering of ingredients at low temperatures while retaining flavors and nutrients.
- Wooden Spoon or Soup Ladle: Ensures even distribution of ingredients like fennel and potato throughout the dish during cooking and serving.
- Measuring Cups & Spoons: Used for accurately measuring components such as water, stock, wine, or additional liquid for thinning soup if needed.
- Food Processor (optional): For quicker dicing of fennel and potatoes to save time in preparation.
3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes
5 1/2 cups (or more) low-salt chicken broth
1 ounce smoked salmon, chopped
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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