Fennel and potato soup with salmon and watercress – Food & Home Magazine
There is nothing quite like this heart-warming fennel and potato soup with salmon and watercress to take the winter blues away.
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Ingredients
- 1,25 litres vegetable stock
- 300g (3 medium) potatoes, peeled and roughly diced
- 1 garlic clove, crushed
- 1 small onion, roughly diced
- 200g (2 cups) fennel, roughly chopped
- 60ml (¼ cup) honey
- 30ml (2 tbsp) olive/avocado oil
- 125ml (½ cup) white wine
- 250ml (1 cup) fresh cream
- salt
- freshly ground black pepper
- 200g salmon ribbons
- fresh watercress, to serve
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