A hearty soup that's easy to make, protein packed and so flavorful. Perfect for the fall when fresh Alaskan salmon comes to market.

Chef Clayton Allen

- 2 C. Seafood stock
- 1 Lb. Salmon, cut into 1-inch cubes
- 1 C. Heavy cream
- 1 Leek, medium diced
- 1 Carrot, medium diced
- 1 Fennel bulb, medium diced
- 1 tsp. Garlic, minced
- 2 Tbsp. Butter
- Salt and black pepper, to taste

1. Dice all the vegetables into medium-sized pieces and set them aside.

2. Place a large soup pot on the stove over medium heat.

3. Once the pot is hot, add the butter and garlic, allowing the garlic to sweat for about a minute.

4. Add half of the diced vegetables to the pot and cook, stirring occasionally, until they begin to soften.

5. Pour in the seafood stock and cream, then season with a generous pinch of salt and black pepper.

6. Once the liquid comes to a simmer, add the salmon cubes and the remaining vegetables.

7. Reduce the heat to low and cook for 15-20 minutes, or until the vegetables and salmon are cooked through.

8. Serve hot with crusty bread on the side.