Fennel soup with smoked salmon

Ingredients for 2 servings:

• 1 small onion(s)
• 1 bulb(s) of fennel
• 3 m.-sized potatoes
• 500 ml vegetable stock
• 1 small apple
• 50 ml crème fraîche
• salt and pepper
• 1 slice(s) of toast
• 2 tbsp olive oil
• 2 tbsp butter
• 2 slices of smoked salmon
• Fish sauce, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely dice the onion. Peel, wash, and chop the potatoes. Wash, trim, and finely chop the fennel. Chop the fennel fronds and set aside. Heat the olive oil and sauté the onion, add the diced potatoes and fennel pieces, and sauté briefly. Add the vegetable stock and simmer for about 20 minutes. Peel, core, and dice the apple, adding it about 10 minutes before the end of the cooking time. Purée the soup, stir in the crème fraîche, and season generously with salt and pepper. For a little more flavor, add a little fish sauce. Cut the bread into small cubes and toast in the heated butter until golden brown. Cut the salmon into strips. Ladle the soup into plates or bowls, top with salmon strips, croutons, and fennel fronds, and serve.