in Soup Recipes

Celery-fennel soup with salmon

updated

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Ingredients for 3 servings:

  • 1 can celery (400 g)
  • 1 bulb(s) fennel, finely chopped
  • some milk or cream or cream cheese
  • 300 ml vegetable stock
  • some salt and pepper
  • 1 onion(s), finely chopped
  • 1 pack of smoked salmon
  • some oil
  • possibly nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

low-calorie and healthy

Add a little oil to a sufficiently large pot. Briefly fry the onion and fennel. Add the vegetable stock, followed by the celery (preferably also cut into smaller pieces). Puree everything and let it simmer for a while. Add a pinch of nutmeg, if desired. If you don’t like fennel, you can simply omit it. Serve with a piece of salmon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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