Salmon Potato Chowder

• From: The Daily Soup Cookbook

Ingredients

• 2 Tbs unsalted butter

• 1 large Spanish onion, chopped

• 2 celery stalks, chopped

• 1 fresh fennel bulb, chopped

• 2 tsp dried thyme leaves

• 1 whole teaspoon fennel seeds

• 2 bay leaves

• 2 tsp kosher salt

• 6 red bliss potatoes, cut into 1-inch cubes

• 4 cups vegetable broth

• 1 cup tomato juice

• 2 1-pound salmon fillets, skinned and cut into 1-inch cubes

• 1 1/2 cups heavy cream

• 2 Tbs chopped fresh tarragon

• 1/2 cup chopped fresh Italian parsley

Directions

• Melt the butter in a large stockpot over medium heat. Add the onion, celery, and fennel and sweat for 4 minutes, until tender.
• Add the thyme, fennel seeds, bay leaves, and salt and stir to coat the vegetables.
• Add the potatoes, stock, and tomato juice and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 20 minutes.
• Add salmon and simmer 2 minutes.
• Remove from the heat and add the heavy cream and fresh tarragon.
• To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.