La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/6141/Vichyssoise_with_Smoked_Salmon
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.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/6141/Vichyssoise_with_Smoked_Salmon