Since i was young, this is what my step mom always made for me! – Live

Olive oil
2-3 Onion
1-2 Fennel
3 Carrots
Fish-stock ( 6 cups water+ 2 Tbls of fish bouillon)
2,5 cups cream
1 bunch Kale
Corn starch
Broccoli
18 oz Salmon
Salt & Pepper

1. Start with chopping the onion, fennel and the carrots, and sauté with oil inn a pot until golden.
2. Add the fish-stock and the cream to the pot and bring to boil and simmer for 15 while stirring. Then add the broccoli and the kale
3. Stir the cornstarch in a separate bowl with 7 Tbs of water and then add to the soup, if not thick enough add more after your liking.
4. Cut the salmon into cubes and add to the soup then stir gently! so the fish doesn’t fall apart.
5. Season with salt and pepper
   Enjoy;)