Smoked Haddock Soup

• 10 sprigs fresh rosemary
• 20 sprigs fresh thyme
• 2 whole dried bay leaves
• 12 whole black peppercorns
• 2 tablespoons unsalted butter
• 2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)
• 1 large fennel bulb, cut into medium dice (about 2 cups total)
• 2 quarts heavy cream
• 1 pound smoked haddock, flaked (about 2 cups total)*
• 2 tablespoons minced fresh dill
• 10- by 10-inch square of cheesecloth, kitchen string

1. Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
2. In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and saute, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.

rosemary, thyme, bay leaves, black peppercorns, unsalted butter, leeks, fennel bulb, heavy cream, haddock, fresh dill, cheesecloth

Taken from www.epicurious.com/recipes/food/views/smoked-haddock-soup-363909 (may not work)