vichyssoise with smoked salmon
(1 rating)
This American born recipe using French style ingredients, is the best, the absolute, Mother of Cold Soups. This recipe is sure to impress all your friends with your cooking skills,
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(1 rating)
yield
4 Servings
prep time
25 Min
cook time
40 Min
method
Stove Top
Ingredients For vichyssoise with smoked salmon
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4 ozwhite part of leek
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4 ozcelery stalks
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2 ozbutter (unsalted)
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2 oznoilly prat (dry white vermouth)
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1 qt(32 oz.) chicken stock
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4 ozrusset potatoes
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1/2 tspsalt
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4 ozalaska cold smoked salmon
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3 ozcreme fraiche or sour cream*
- GARNISH
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smoked salmon
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celery leaves
How To Make vichyssoise with smoked salmon
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1Slice the leek and celery using the brunoise* cutting method.
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2Heat a saucepan on medium heat, add butter and Noilly Prat and saute the vegetables until translucent.
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3Incorporate 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. Meanwhile slice the smoked salmon into a fine julienne.
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4After 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.
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5To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.
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6Note: *Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream. * brunoise [broo-NWAHZ]: A French word for a culinary knife cut in which the vegetables are first julienned and then turned 90 degrees 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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