Cream of Fennel Soup with Smoked Salmon | RICARDO

Ingredients

• 3 bulbs fennel
• 4 shallots, chopped
• 2 tablespoons (30 ml) butter
• Salt and pepper
• 1/2 cup (125ml) white wine
• 1/4 cup (60 ml) parboiled long grain rice
• 4 cups (1 litre) chicken broth
• 6 1/2 oz (200 g) smoked salmon, cut into strips
• 3 tablespoons (45 ml) sour cream, lightly whipped
• 2 teaspoons (10 ml) olive oil