From Food

This is from "Beyond Salmon". I modified it based on what I had with me.

Contents 1 Ingredients 1.1 Soup 1.2 Salsa 2 Instructions

Ingredients

Soup

• 3 T olive oil
• 2 bulbs fennel
• 2 cloves garlic
• 1.3 lb potatoes
• 0.5 C white wine
• 6 C water
• 1 bay leaf
• 0.25 C heavy cream

Salsa

• 1 apple, thinly sliced
• 0.25 red onion, finely chopped
• 0.25 aromatic (mint, cilantro, or fennel fronds)
• 2 t lime juice
• 2 t olive oil
• 1 T mustard

Instructions

1. Mix salsa components and set aside to "meld"
2. Thinly slice fennel
3. Brown over oil and high heat
4. Reduce to medium and add thinly sliced garlic and peeled and diced potatoes; cook a few minutes until tender.
5. Add wine, water, and bay; cover, boil, add salt and pepper, and reduce to a simmer.
6. Cook until vey tender, 40-50m.
7. Stir in cream with heat off, allow to cool slightly, and puree until smooth.
8. Top with a spoonful of salsa