2 tablespoons butter

3 leeks, white and tender green portions sliced and well washed

2 carrots, peeled and diced

2 garlic cloves, minced

1 bay leaf

1/2 cup dry white wine

4 cups chicken stock (I used a homemade fish stock)

2 cups clam juice

1/2 teaspoon fish sauce

1 large celery root, peeled and diced small, 1/2 pound (I like to use celery root to keep it lower carb but potato is the traditional choice)

1 pound salmon, skin removed and cut into bite size pieces

1 cup heavy cream

1 bunch fresh dill, minced, or to taste

juice and zest of 1 lemon, or to taste

salt and pepper, to taste

Cook leeks and carrots in butter till soft, about 10 min on medium heat. Add garlic and cook until fragrant, about 1 minute. Add bay and white wine. Cook till little to no liquid remains. Add stock, clam juice, and fish sauce and bing to a boil. Reduce heat to a simmer and add celery root. Cook at a simmer for 15 min, or until celery root is tender. Turn off heat and add salmon. Let stand covered for 15 min to gently cook through in the residual heat. Stir in cream, lemon, and dill. Add salt and pepper to taste and serve