-Chop the following; you are going to be pureeing all the vegetables so you don’t have to be that exact.

-2 chopped leeks

-1 fennel bulb or 4 stalks of celery, chopped into smallish pieces

-1 bunch unpeeled beets, chopped into smallish pieces

-6 cloves of garlic, chopped

-Melt 3TBS butter in a large, heavy bottomed saucepan and add in everything you just chopped up.

-Add a splash of water, cover and sweat the vegetables for 10 minutes over medium low heat.

-Stir, add a little more water and sweat for another 15 minutes.

-Pour in 5 cups of chicken stock and add some salt and pepper.

-Bring to a boil and then simmer until the beetroot is tender.

-Serve hot or cold with a dollop of sour cream on top and some crumbled chevre.

-If you have any leftover cooked salmon you can add some flakes to each serving or if you have some raw salmon, you can moisten it with some olive oil and lemon juice and add some to each bowl as you serve the soup.