| OWL Venice
Servings: 4 servings | Total Time: 30 minutes
A delicious soup made with fennel, celery, japanese sweet potatoes, ghee and beef bone broth
- 2x (6 oz) salmon filets
- 1 tbsp olive oil
- 1 lemon
- 2 Tbsp ghee
- 2 fennel bulbs (largely chopped)
- 2 cups celery (diced)
- 3 cups Japanese sweet potato (largely diced)
- 4 cups OWL beef broth
- Sea salt + pepper to taste
- Preheat the oven to 300℉ . Prepare your salmon by adding the filets to a baking sheet with parchment paper. Drizzle with olive oil, season with salt and pepper and top each salmon with a lemon slice. Bake for 25-30 minutes.
- While the salmon is cooking, make your soup by heating up a large pot. Add in your ghee and then the celery and fennel. Saute for 5-6 minutes. Then add in the sweet potatoes and pour in your broth. Cook for 20-25 minutes until the sweet potatoes are tender.
- Add the soup into a blender and blend until smooth and creamy. Squeeze in some lemon juice and season with salt and pepper.
- Serve the soup with the slow-baked salmon on top, a drizzle of olive oil, fennel fronds and a squeeze of lemon.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.