Light Pea and Fennel Soup with Salmon and Dill: Fresh Spring Appetizer Recipe

Experience the vibrant flavors of spring in this light pea and fennel soup, elegantly topped with salmon flakes and dill. Serves 6 as a delightful appetizer.

Ingredients
For approx. 1.6 L / 6 servings

• Baking & Frying Olive Oil
• 1 leek
• 1 garlic clove, chopped
• 1 fennel bulb
• 150 g frozen peas
• Bunch of dill, 1 sprig for garnish
• 1 L vegetable stock
• 1 tbsp + 2 tsp Dill Lemon Mustard
• 1 tbsp Chardonnay Wine Vinegar (white wine vinegar)
• 150 g salmon flakes
• 100 ml whipping cream

Grissini Ingredients

• 12 Grissini al Romarino (rosemary grissinis)
• 250 g smoked salmon
• Ginger Mustard

Preparation
Finely chop and rinse the vegetables. Heat a dash of Baking & Frying Olive Oil in a pan. Sauté the leek first, then add garlic and fennel. Simmer briefly before stirring in 1 tbsp Dill Lemon Mustard, 100 g peas, and most of the dill. Cook a few more minutes, then add the stock. Bring to a boil and simmer for at least 15 minutes until vegetables are tender.
Purée with an immersion blender and adjust seasoning with Chardonnay Wine Vinegar. Stir in the remaining peas and salmon flakes. Whip the cream to stiff peaks and fold in 2 tsp Dill Lemon Mustard. Garnish each bowl with cream and a dill sprig.

For the grissini, spread each Grissini al Romarino with Ginger Mustard and wrap with smoked salmon slices.

Recipe and image: Oil & Vinegar. Visit their website for more recipes and premium products.