3 bulbs fennel

4 shallots, chopped

2 tablespoons (30 ml) butter

Salt and pepper

1/2 cup (125ml) white wine

1/4 cup (60 ml) parboiled long grain rice

4 cups (1 litre) chicken broth

6 1/2 oz (200 g) smoked salmon, cut into strips

3 tablespoons (45 ml) sour cream, lightly whipped

2 teaspoons (10 ml) olive oil

Trim the fennel bulbs and set the foliage aside. Thinly slice the bulbs to get about 2 litres (8 cups).

In a saucepan, soften the shallots in the butter for about 2 minutes. Add the fennel and cook for 5 minutes. Season with salt and pepper. Add the wine and rice and reduce by three quarters. Add the broth. Bring to a boil. Simmer uncovered until tender, about 20 minutes.

Purée in a blender and strain through a sieve. Adjust the seasoning.

Divide the soup among bowls. Crown each soup with a rosette of smoked salmon strips and garnish with sour cream. Drizzle a little oil over the sour cream and garnish with the reserved fennel leaves. Season with pepper and serve.

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