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Cloche + smoker — dramatic cocktail and dessert smoking
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
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Cloche + smoker — dramatic cocktail and dessert smoking
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
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Melt butter in a heavy pot. Add fennel, leek and fennel seeds until softened, about 8 minutes. Add potatoes and 5 cups stock. Bring to boil, lower to simmer and cook 12-15 minutes. Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot). Thin with extra stock if needed. Pour into bowls, garnish with smoked salmon and fennel fronds.