POTATO SOUP WITH SMOKED SALMON RELISH
Provided by Emeril Lagasse
Categories main-dish
Time 1h25m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.
POTATO-FENNEL SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
- Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
- Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
- Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.
CREAMY SMOKED SALMON, LEEK & POTATO SOUP
Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter
Provided by Good Food team
Categories Dinner, Soup, Starter
Time 40m
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
- Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.
Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium
BAKED SALMON WITH POTATOES & FENNEL
This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner
Provided by Good Food team
Categories Fish Course, Main course, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
- Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
- Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.
Nutrition Facts : Calories 671 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
More about "fennel potato soup with smoked salmon recipes"
THE BEST SMOKED SALMON CHOWDER RECIPE - HOUSE OF …
From houseofnasheats.com
SIMPLE SALMON CHOWDER | FEASTING AT HOME
From feastingathome.com
SMOKED SALMON, FENNEL AND POTATO HASH RECIPE - PCC …
From pccmarkets.com
CREAMY FENNEL SOUP WITH SMOKED SALMON RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 50 minsCholesterol 65.4 mgCalories 349 per serving
POTATO-FENNEL SOUP WITH SMOKED SALMON RECIPE | EAT SMARTER USA
From eatsmarter.com
Cholesterol 130.88 mgSaturated fatty acids 15.57 g
CREAMY FENNEL AND POTATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
BAKED SALMON WITH GARLIC OIL - AUNTIE CHATTER
From auntiechatter.com
SALMON, FENNEL & POTATO SOUP - GOOSENECK VINEYARDS
From gooseneckvineyards.com
LEEK AND FENNEL SOUP WITH SMOKED SALMON SOLDIERS RECIPE - THE …
From telegraph.co.uk
SALMON SOUP WITH POTATO, FENNEL AND CARROT - GREEDY …
From greedygourmet.com
SWEET POTATO SOUP - SIMPLE BUT GREAT! | RECIPETIN EATS
From recipetineats.com
FENNEL SOUP WITH SMOKED SALMON | SAVORY
From savoryonline.com
CREAMY FENNEL-POTATO SOUP WITH SMOKED SALMON RECIPE WITH …
From cookthismuch.com
FENNEL-POTATO SOUP WITH SMOKED SALMON - EAT THIS MUCH
From eatthismuch.com
HEALTHY RECIPES: FENNEL-POTATO SOUP WITH SMOKED SALMON RECIPE
From healthylunchideas.net
SUMMER POTATO, FENNEL, AND SMOKED SALMON CHOWDER
From mipotato.com
FENNEL-POTATO SOUP WITH SMOKED SALMON RECIPE - COOKEATSHARE
From cookeatshare.com
FENNEL-SMOKED SALMON RECIPE | RECIPES.NET
From recipes.net
25 BEST FRESH DILL RECIPES • THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
A SMOKED TROUT SALAD RECIPE THAT'S PERFECT FOR SPRING - THE …
From washingtonpost.com
FENNEL-POTATO SOUP WITH SMOKED SALMON RECIPE - FOOD HOUSE
From foodhousehome.com
You'll also love