Purple PLFS Chowder

prep time:: 1 hr
total time:: 2 hr

Makes 3 large servings

Adina

A Hearty Mix of Potatoes, Leeks, Fennel, and Smoked Salmon

ingredients

3 leeks
1 head of fennel
1/2 cup chives, diced
2 tablespoons butter
2 1/2 cups chicken broth
1 bay leaf
1 1/2 pounds of purple peruvian potatoes
1/4 pound smoked alaskan salmon
2 1/2 cups whole milk
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup of blonde roux

directions

1
Cut off the root ends and coarse tops from leeks and discard. Cut the leeks in half lengthwise, rinse thoroughly, and thinly slice crosswise.
2
Rince fennel and cut off the root ends and stalks. Pull off a couple of the sprigs for garnish and enough to chop about 3 tablespoons full. Then chop up the fennel head.
3
In a medium pot, melt the butter, and add the greens. Cook until leeks become translucent.
4
Add the chicken broth and the bay leaf and bring to boil.
5
Skin the potatoes and cut into 1/2 inch cubes.
6
Add the potatoes and return to simmer. Reduce heat, cover, and simmer, stirring occasionaly until the potatoes are tender.
7
In a medium bowl whisk together the milk, four, salt, and pepper. Add this and the blonde roux to the mixture. Stir until thickened and boiling.
8
Cut the salmon into 1/2 inch strips and serve on top of the finished soup along with fennel sprigs.

notes

This recipe is based off of a Sunset Magazine Recipe. I've pared the recipe down a bit, added blonde roux to thicken it up, and used purple potatoes for a bit more color.

Source: Adina Marguerite