A friend shared this recipe with me, which her family traditionally makes for Christmas Eve Dinner. I made a few changes based on what was in the fridge. Here is my version:

1/2 cup butter

1 onion, diced

2 parsnips, diced

3 ribs of celery, diced

1 bulb of fennel, diced

6 cloves garlic, minced

10-12 new potatoes, halved

1/4 cup capers with juice

Zest and Juice of 2 lemons

4 cups chicken stock

2 cups heavy cream

4 oz. Smoked salmon, chopped

1 large handful fresh dill, chopped

Rye Bread, Whipped Cream Cheese, More Smoked Salmon, Herbs and Capers, to serve!

In a large Dutch oven, melt the butter. Once melted, add the onion, parsnip, celery and fennel and cook until soft and fragrant. Add the garlic and cook 2-3 minutes more. Add the capers, their juices and the lemon zest and juice to the pot. Stir with a wooden spoon and scrape up any browned bits to reincorporate. Add the chicken stock and bring the mixture to a simmer. Once simmering, add the potatoes and turn the heat up to medium. Cook for 10-15 minutes, until the potatoes are fork tender and the liquid has reduced a bit.