Kenny's IGA Recipes
https://www.kennysiga.com/Recipes/Detail/6141/
Vichyssoise with Smoked Salmon
Yield: Serves 4
Ingredients
| 4 | ounces | white part of leek | |
|
|
|||
| 4 | ounces | celery stalk | |
|
|
|||
| 2 | ounces | butter (unsalted) | |
|
|
|||
| 2 | ounces | Noilly Prat (dry white vermouth) | |
|
|
|||
| 1 | quart | (32 oz.) chicken stock | |
|
|
|||
| 4 | ounces | Idaho russet potatoes | |
|
|
|||
| 1/2 | teaspoon | salt | |
|
|
|||
| 4 | ounces | Alaska cold smoked salmon | |
|
|
|||
| 3 | ounces | creme fraiche | |
|
|
|||
| Garnish with: | |||
| Smoked salmon | |||
|
|
|||
| Celery leaves | |||
|
|
|||
Directions:
1. Slice the leek and celery using the brunoise* cutting method.
2. Heat a saucepan on medium heat, add butter and Noilly Prat and saute the vegetables until translucent.
3. Incorporate the chicken stock, bring to a boil; add peeled and diced potatoes. Check seasoning (add salt if necessary) and cook for 30 minutes on medium heat.
4. Meanwhile slice the smoked salmon into a fine julienne.
5. After the cooking time, pour the soup into a blender and add creme fraiche. Blend for 1 minute. Remove the soup into a bowl and refrigerate.
6. To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.
* brunoise [broo-NWAHZ]: A French word for a culinary knife cut in which the vegetables are first julienned and then turned 90° and diced again to create a small uniform dice. The mixture is then cooked slowly in butter or oil. The mixture is used to flavor soups and sauces or served as a garnish.
Recipe and photo used with permission from the Idaho Potato Commission - www.idahopotato.com
Please note that some ingredients and brands may not be available in every store.
Kenny's IGA Recipes
https://www.kennysiga.com/Recipes/Detail/6141/
Be the first to comment on this recipe!
Add a Comment Login