Ingredients
Method
1.Preheat oven to 180°C.
2.Roughly chop the fennel bulb, onion and carrot into even-sized chunks. Reserve the fennel fronds for garnish.
3.Place the vegetables in an oven dish and sprinkle over the fennel seeds and oil.
4.Bake for 20-30 minutes until golden and tender.
5.Add the stock to a pan with the roasted vegetables and diced potatoes. Bring to the boil and simmer until the potatoes are cooked.
6.Blend in batches and return to the pan. Reheat and season.
7.Ladle into bowls and top with a spoonful of sour cream, flaked smoked salmon and a few fennel fronds.
Note
- To make chicken stock, the next time you have a roast chicken, save the carcass. Cover with water in a large pot, add 6 black peppercorns, 1 tsp salt, 1 torn bayleaf, 1 chopped carrot and 1-2 celery stalks, then simmer for 30 minutes. Drain and use the liquid.
