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Vichyssoise with Smoked Salmon

Russ Myers


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,

★★★★★ 1 vote
4 Servings
25 Min
40 Min
Stove Top


4 oz
white part of leek
4 oz
celery stalks
2 oz
butter (unsalted)
2 oz
noilly prat (dry white vermouth)
1 qt
(32 oz.) chicken stock
4 oz
russet potatoes
1/2 tsp
4 oz
alaska cold smoked salmon
3 oz
creme fraiche or sour cream*


smoked salmon
celery leaves


1Slice the leek and celery using the brunoise* cutting method.
2Heat a saucepan on medium heat, add butter and Noilly Prat and saute the vegetables until translucent.
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.
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.
5To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.
*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.

About this Recipe

Course/Dish: Fish Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy