vichyssoise with smoked salmon

How To Make vichyssoise with smoked salmon

• 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. Meanwhile slice the smoked salmon into a fine julienne.
• 4

  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.
• 5

  To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.
• 6

  Note: *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.
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