Makes 4-6 servings. Difficulty
2 Tablespoons unsalted butter 1 large onion, coarsely chopped 1 medium fennel bulb, halved, cored and coarsely chopped 1 medium leek, tender green and white part only, halved and sliced 4 ounces gf smoked salmon, cut into 1" pieces 1 cup dry white wine 1-1/4 cups clam juice 1-1/4 cup water 1 cup heavy cream Hot red pepper flakes to taste Salt and freshly ground black or white pepper 1 teaspoon lemon juice (or more to taste)
In a large saucepan melt butter and add onion, fennel and leeks. Cook over medium heat, stirring occasionally, until just tender, about 8-10 minutes. Add salmon and cook, stirring, for 1 minute. Add wine. Increase heat to high and boil until liquid is reduced to 1/3 cup. Add clam juice and water; bring to a boil. Cover, reduce heat to medium low and simmer until vegetables are tender, about 15 minutes.
Strain broth into a bowl. Working in batches, puree solids in a blender, adding just enough broth to make a smooth and creamy puree.
Return puree to pan and stir in cream. Season to taste with salt and freshly ground black pepper and hot red pepper flakes. Stir in lemon juice.