Preparation

Melt the butter in a large stockpot over medium heat. Add the onion, celery, and fennel and sweat for 4 minutes, until tender. Add the thyme, fennel seeds, bay leaves, and salt and stir to coat the vegetables. Add the potatoes, stock, and tomato juice and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 20 minutes. Add salmon and simmer 2 minutes. Remove from the heat and add the heavy cream and fresh tarragon. To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.