Smoked Haddock Soup

Ingredients

• 2  bay leaves dried whole
• 12  peppercorns whole black
• 1 large fennel bulb cut into medium dice ( 2 cups total)
• 2 tablespoons optional: dill fresh minced
• 10 sprigs rosemary fresh
• 20 sprigs thyme leaves fresh
• 2 quarts heavy cream 
• 2 large leeks white green cut into 1/2-inch pieces ( 2 cups total)
• 1 pound haddock smoked flaked ( 2 cups total)
• 2 tablespoons butter unsalted

Equipment

• bowl
• sauce pan
• cheesecloth
• kitchen twine

Directions

1. Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
2. In a medium saucepan over moderate heat, melt the butter.
3. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes.
4. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes.
5. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables.
6. Sprinkle each dish with dill and serve immediately.