Cream of fennel soup with smoked salmon

Second attempt using an immersion blender

Butter	4 tablespoons
Fennel bulbs, sliced	3
Water	5 tablespoons + 5 tablespoons
Cream, heavy	1 tablespoon
Salmon, smoked	3 ounces
Dill	pinch
Salt
Pepper, freshly ground

1. Melt the butter in a pan, add the fennel and 5-tablespoons water, and cook over low heat for about 30 minutes. 
2. Stir in another 5 tablespoons of water. 
3. Transfer to a blender, and process to a purée. 
4. Pour into a soup tureen, stir in the cream, and season with salt and pepper to taste. 
5. Add the salmon and dill, and serve. 

Recipe from The Silver Spoon.