25 g/1 oz butter 3 fennel bulbs, sliced
120 ml/4 fl oz double cream 50 g/3 oz smoked salmon, chopped
4 sprigs fresh dill salt and pepper


1.Melt the butter in a saucepan, add the fennel and 5 tablespoons water and cook over a low heat for about 20 minutes.
2.Stir in another 5 tablespoons water, transfer the mixture to a food processor and process to a purée. Pour into a saucepan, stir in the cream and 250 ml/9 fl oz water.
3. Season with salt and pepper to taste. Reheat but do not boil. Ladle into individual soup bowls, garnish with salmon and dill and serve.

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