Emma LOVES making soup and when she started working at the Smokehouse, she wanted to try something a bit different and attempt to put fish in a creamy soup... we can confirm, it worked and it's DELICIOUS!
1. Melt 25g of butter in a saucepan, add in 3 sliced fennel bulbs and 5 tablespoons of water...cook over a low heat for around 20 minutes.
2. After 20 minutes, stir in another 5 tablespoons of water. Then transfer the mixture into a blender and blend until it looks smooth.
3. Pour the mixture into a pan and add 120ml of double cream and 250ml of water.
4. Pop into a serving bowl and garnish the top with our Beech Smoked Salmon. If you think you need something that little bit extra to fill you up - spread some of our Beech Smoked Salmon/Trout pate over oatcakes to have as a side!