Potato Soup With Smoked Salmon Relish
Ingredients
- 0.3 stick unsalted butter
- 0.5 lb yellow onions, thinly sliced
- 1 0.5 celery ribs, chopped
- 0.5 tsp salt, to taste
- 0.3 tsp cayenne pepper
- 0.3 tsp freshly ground black pepper
- 1 bay leaf
- 1 tbsp chopped garlic
- 4 cup chicken stock
- 0.8 lb baking potatoes, peeled and diced
- 2 tbsp heavy cream
- 3 oz smoked salmon, julienned
- 2 tbsp brunoise red onions
- 1 tbsp fresh chives, chopped
- 1 tsp extra-virgin olive oil
Instructions
- 1
Melt the butter in a large pot over medium-high heat. Add the onions and celery; season with salt, cayenne, and black pepper. Cook, stirring, until soft and lightly golden, about 8 minutes.
- 2
Add the bay leaf and garlic; stir for 2 minutes. Add the chicken stock and potatoes. Bring to a boil, reduce to a simmer, and cook uncovered until the potatoes are very soft and the soup is thick, about 45 to 60 minutes.
- 3
Remove the bay leaf. Using a hand-held blender, purée until smooth. Stir in the cream and re-season.
- 4
Make the salmon relish: combine the smoked salmon, red onions, and chives in a small bowl. Drizzle with olive oil to moisten; season with black pepper.
- 5
Ladle the soup into bowls and garnish each with a spoonful of the smoked salmon relish.
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