Smoked salmon soup
Ingredients
- 1 white onion, chopped
- 1 large fennel bulb, prepared and chopped
- knob of butter
- 3 tbsp anise liqueur (such as Pastis of Ricard)
- 500 ml fish stock
- lemon zest, two strips
- 250 g smoked salmon, chopped
- 150 g crème fraiche
- salt, white pepper
- spritz of lemon juice
Method
- In a saucepan, melt butter over moderate heat. Add onion and fennel, sweat for a few minutes. Add liqueur, stock and lemon zest. Bring to the boil, reduce heat slightly and simmer for 15 minutes. Add smoked salmon, simmer for another few minutes. Remove from heat, remove lemon zest. Blend to a smooth consistency, pass through a fine-meshed sieve. Add crème fraiche, adjust thickness as preferred, season to taste.