Fennel Vichyssoise With Smoked Salmon

• 3 tablespoons butter
• 2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
• 2 leeks, white part only, halved, rinsed and sliced
• 1 1/2 lbs russet potatoes, peeled and cubed
• 1 teaspoon fennel seed
• salt, and
• white pepper, to taste
• 5 -6 cups chicken stock
• 1 ounce smoked salmon, chopped, for garnish

1. Melt butter in a heavy pot.
2. Add fennel, leek and fennel seeds until softened, about 8 minutes.
3. Add potatoes and 5 cups stock.
4. Bring to boil, lower to simmer and cook 12-15 minutes.
5. Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
6. Thin with extra stock if needed.
7. Pour into bowls, garnish with smoked salmon and fennel fronds.

butter, fennel bulbs, leeks, russet potatoes, fennel seed, salt, white pepper, chicken stock, salmon

Taken from www.food.com/recipe/fennel-vichyssoise-with-smoked-salmon-257110 (may not work)