2 tbsp butter
1 onion chopped
2 stalks celery sliced
2 carrots sliced
2 cloves garlic minced
3 sprigs fresh tarragon or ½ tsp dried tarragon leaves only
2 tbsp flour
1 bay leaf
1.5 litre/6 cups fish stock or chicken stock
2 potatoes medium, chopped
2 corn cobs for flavour only, to be discarded later
500g/1 lbs salmon fillet cut into bite-sized pieces
250g/1 1/2 cups fresh corn cut off 2 ears of corn
250ml/1 cup double/heavy cream
salt and pepper to taste
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Chop the onions and celery and slice the carrots into rounds. Cut the corn kernels off the cob and set aside, reserve the cobs.
In a soup pot, melt 2 tbsp of butter and sauté the chopped onions, celery and carrots for 5 minutes, then add pressed garlic and chopped tarragon and cook for 30 seconds longer, then sprinkle the flour all over and mix in to combine.
Add the fish stock, a bay leaf, chunks of potatoes and the corn cobs, from which you cut off the corn kernels earlier. Bring to a boil and let everything simmer over medium heat for 10 minutes, remove the corn cobs with tongs and discard.
Add the fresh salmon pieces, the corn kernels and let them cook for 10 minutes. Then stir in the heavy cream. Season with salt and pepper to taste and serve.