Creamy salmon and fennel soup recipe

Ingredients

• 2 tbsp butter
• 2 leeks, white part only, finely sliced
• 2 medium fennel bulbs, finely chopped
• 1.2 litres vegetable, fish or chicken stock, heated
• 400g potatoes, peeled and diced
• 1 tsp sea salt
• 2 tbsp chopped dill
• 1 tbsp chopped parsley
• 150ml cream
• 400g sustainable salmon or ocean trout, skinned
• black pepper and extra cream for serving

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