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Potato Soup With Smoked Salmon Relish
1
1
3
/2 Stick Unsalted butter
1/4 Pound Yellow onions; thinly sliced
Celery ribs; chopped (abt 1 cup)
Salt; to taste
Cayenne pepper; to taste
Freshly ground black pepper; to taste
1
3
1
2
1
1
1
2
Bay leaf
Tablespoon Chopped garlic
0 Cup Chicken stock
Pound Baking potatoes; peeled, diced
/4 Cup Heavy cream
/2 Pound Smoked salmon; julienned
/4 Cup Brunoise red onions
Tablespoon Chopped chives
A drizzle of extra−virgin olive oil
1
/2 Fat; 0 Other Carbohydrates
Melt the butter in a 6−quart stock pot over medium−high heat. Add the onions
and celery. Season with salt, cayenne, and black pepper, stirring, until the
vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf
and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the
mixture to a boil. Reduce the heat to medium and simmer, uncovered, until
the potatoes are very soft and the mixture is thick and creamy, about 1
hour. Remove the soup from the heat. Discard the bay leaf. With a hand−held
blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason
the soup. In a small mixing bowl, combine the salmon, red onions and chives.
Drizzle the relish with enough oil to moisten. Season the relish with black
pepper. To serve, ladle the soup into individual bowls. Garnish the soup
with the relish. This recipe yields 10 servings.
Potato Soup With Smoked Salmon Relish
493
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