Smoked salmon, risoni and dill soup

 

Ingredients 

• 2 tbs extra virgin olive oil
• 1 large leek, thinly sliced
• 1 fennel bulb, thinly sliced, fronds reserved
• 2 garlic cloves, finely chopped
• 1 tsp dried chilli flakes, or to taste
• Finely grated rind of 2 lemons, juice of 3
• 1.5L (6 cups) chicken stock
• 1 cup (220g) risoni
• 1 egg
• 300g hot-smoked salmon, flaked
• 100g baby spinach
• 1 bunch dill, coarsely chopped
• 100g Greek feta, crumbled

dIrections

• Heat oil in a large saucepan over medium-high heat. Add leek, fennel and garlic and cook, stirring occasionally, for 5 minutes or until tender and light golden. Stir in chilli flakes, lemon rind and half the lemon juice, season, and cook, stirring occasionally, until lemon juice is absorbed. Add stock and bring to the boil. Reduce heat to medium and simmer for 15 minutes to deepen the flavour.
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  Add risoni and stir until soup returns to the boil (this stops risoni sticking to the bottom of the pan). Reduce heat and gently boil, stirring occasionally, for 5 minutes or until partially cooked.
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  Meanwhile whisk egg and remaining lemon juice in a small bowl until frothy.
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  Reduce heat to a simmer, stir in the salmon (reserving a little to garnish) and the egg mixture, and stir for 1-2 minutes, without boiling, until soup thickens.
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  Stir in baby spinach and dill until just wilted. Ladle among serving bowls and scatter with crumbled feta, reserved salmon and fennel fronds to serve.