Curry, Salmon and Fennel Soup

 

For 4 servings

• 15 ml butter
• 1 onion, minced
• 1 cm fresh ginger, peeled and minced
• 5 ml curry powder
• 60 ml white wine
• 2 potatoes, peeled and cut into pieces
• 1 liter water
• ½  fennel, thinly sliced with a mandolin
• 60 ml coconut milk
• 200 gr fresh salmon, thinly sliced
• 2 limes, cut into wedges

1. In a large saucepan, melt the butter and sauté the onion for 2 to 3 minutes; add ginger and curry powder.
2. Pour the white wine and add the potatoes; add the water and simmer for 30 minutes over low heat.
3. Using a hand blender, grind the soup to obtain a smooth texture.
4. Add the fennel to the soup and stir in the coconut milk.
5. Place the slices of salmon in bowls and pour the very hot soup over them; wait 5 minutes before consuming the soup to allow the fish to cook.
6. Serve the soup with lime wedges.

BON APPÉTIT