If there are two foods I can always count on liking they are potato soup and smoked salmon. I originally came up with this idea when I stumbled across this potato soup recipe that called for fennel and smoked salmon in the soup. I decided to hearty if up for a lunch or casual dinner and do the smoked salmon on the side in sandwiches.
Fennel Potato Soup and Smoked Salmon Sandwiches
3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
2 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds yukon gold potatoes, peeled, cut into 2-inch cubes
5 1/2 cups (or more) chicken stock
4 oz. smoked salmon
2 oz. goat cheese
2 oz. cream cheese
2 c. arugula
4 Tbsp. capers, drained
8 slices of sour dough
butter for toasting
Melt butter in heavy large pot over medium-high heat. Add fennel, leek, garlic, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes.
Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes.
Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
Melt a little butter in a nonstick heavy skillet over medium. Add bread and toast on both sides. You made need to do this in batches depending on the size of your skillet. Immediately after toasting spread 4 slices with goat cheese and 4 slices with cream cheese. Place 1 oz. salmon, arugula, and capers on top of cream cheese and finish sandwich with the slice of bread spread with goat cheese.
Serve alongside soup.