Potato-Fennel Soup with Smoked Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,029 mg | (26 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 1 Parsnip
- 1 onion
- 1 large Fennel
- 4 Tbsps butter
- 150 milliliters dry white wine
- 600 milliliters Vegetable broth
- 4 Tbsps freshly chopped parsley
- 150 milliliters Whipped cream
- salt
- freshly grated Nutmeg
- 1 pinch ground Anise seed
- 1 pinch ground Caraway
- 150 grams Smoked salmon
- freshly ground peppers
Preparation steps
Peel the potatoes, parsnip and onion and coarsely chop. Rinse the fennel, halve lengthwise and remove the core and stalks. Roughly chop half the fennel, cut the other half into thin strips.
Heat 2 tablespoons of butter in a saucepan and saute the chopped vegetables until soft but not brown. Pour 100 ml (approximately 1/2 cup) of wine into the saucepan along with the broth and bring to a boil. Reduce to a simmer, cover and simmer until the vegetables are tender, 25-30 minutes.
Heat the remaining butter in a skillet and sauté the sliced fennel briefly. Deglaze with the remaining wine and cook over low heat until the fennel is tender, about 10 minutes. Stir in the parsley.
Working in batches if necessary, transfer the soup to a blender along with the cream and remaining broth and puree. If the soup is too thin, simmer until the desired creamy consistency is reached. Stir in the anise and caraway and season with salt and nutmeg. Stir in the sliced fennel. Ladle the soup into bowls. Cut the salmon into pieces and serve it over the soup along with freshly ground pepper.
