serves 10-12



1/4 cup butter

2 onions, chopped finely

6 celery stocks, chopped finely

8 red or white potatoes, peeled and diced

1/2 cup chopped fresh fennel bulb

or 1/2 teaspoon fennel seeds

2 cups milk

2 cups fish stock or clam nectar

2 1/2 cups corn

1 cup whipping cream

1  small tin tomato paste

1 teaspoon lobster base (optional]

1 to 2 pounds salmon, cut into small pieces.

juice and zest of one lemon

1 bunch fresh dill, chopped

2 ounces Jack Daniel’s Bourbon

a pinch of saffron threads [optional]

salt and pepper to taste



In heavy bottomed soup pot, saute onions, celery and saffron (if using] in butter. Add potatoes and fennel. Saute briefly, then pour in milk and stock. Add a little salt and pepper and cover. Let simmer on medium heat until potatoes are soft, approximately 20 minutes. Add corn, cream, tomato paste and lobster base. Cook 5 minutes more and then finish soup with salmon, lemon juice, lemon zest, fresh dill and whiskey.