So baby have you heard my single?...

Today a different and delicious soup for you. Leek, fennel, and smoked salmon are the key players. You prepare a chowder comprised of leeks, potato and fennel, and then salty smoked salmon tops the soup along with fresh chives. If smoked salmon is not your cup of tea you could use smoked trout, or even seasoned boiled shrimp. This accompanied by a fresh spring salad would serve as an delightful summer dinner. This is also an excellent soup to package for the freezer, just place the seafood on before serving. Hearty and satisfying.  

2 T butter
2 large leeks, halved lengthwise, rinsed well, and sliced into half-moons
2 fennel bulbs, sliced (I cut mine in quarters lengthwise, then cut each quarter in half lengthwise, then sliced crosswise)
5 C vegetable broth1 fresh bay leaf (dried would work as well)
2 large potatoes, peeled and cubed 
1 bunch scallions, sliced (white and light green parts only)
3 C milk 
1/2 C all-purpose flour
Salt and pepper
1/2 pound smoked salmon, separated into small chunks Chives, chopped, for garnish

Melt the butter in a large soup pot over medium heat.  Add the leeks and fennel, sprinkle with salt, and cover the pot.  Cook, stirring occasionally, until the leeks and fennel are tender, 10-12 minutes.  Add the broth and bay leaf.  Increase the heat to high and bring the pot to a boil.  Add the potatoes and scallions to the pot.  Bring the soup back to a simmer, reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 15-20 minutes.

In a large bowl, whisk the milk, flour, 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth.  Add the milk mixture to the pot of soup.  Increase the heat to high and stir the soup until it boils and thickens.  Add more salt and pepper to taste.

Serve each bowl of soup topped with chunks of smoked salmon and sprinkle with chives.

Until tomorrow...Peace.