In Edinburgh, the Spring/Summer weather has not really settled in yet. This soup was a perfect warmer quickly made on return from the library. At the last minute, the only fish we could buy was raw smoked salmon, which was less overpowering than I'd thought it would be, and worked well with fennel.
Recipe (serves 4)
4 Spring onions
1 or 2 leeks
2 Fennel bulbs
large handful of Spring greens
100g noodles (I used Clearspring's Ramen)
2 smoked salmon fillets, cut in half
Sautee the spring onions and leeks in oil until slightly softened, then add the fennel and cook on a low heat for about 10 minutes. Season to taste, and pour over enough stock to cover (depending on how much broth you'd like). Let this simmer for a while until the vegetables are soft and the broth is flavoursome. Throw in the spring greens. Cook the noodles in the soup until they are ready (normally about 10 minutes) and at the last minute rest the salmon fillets on the surface of the broth so they are lightly steamed. If your fish is fresh, let it cook just until it is warmed through and slightly flaking on the outside, so it is still soft and pink within.