Smoked Salmon Vichyssoise with Chervil

Smoked Salmon Vichyssoise with Chervil

 

Serve: 6
Ingredients:
  • 1/4 pound sliced smoked salmon (julienned)

  • 2 ounces salmon caviar

  • 4 cups homemade chicken stock or canned light, low-sodium chicken broth

  • 1 pound peeled and thinly sliced potatoes (Yukon Gold)

  • 1 large or 2 small bunches leeks

  • 1 cup heavy cream

  • 3 tablespoons unsalted butter

  • 1 bunch fresh chervil

  • Freshly ground pepper and Kosher salt

 

Methods:

  1. Clean the leeks by cutting off the green tops of the leeks.

  2. Cut the white sections in half lengthwise and then cut crosswise into 1/4-inch thick slices.

  3. Soak the slices in a large bowl of warm water for about 10 minutes.

  4. Take the leeks out of the bowl gently with a slotted spoon and make sure that it does not disturb the dirt and sand that will have settled in the bottom.

  5. Soak the leeks in a second bowl of warm water for another 10 minutes.

  6. Repeat until the soaking water is clear, then lift the leeks out of the water and drain in a colander.

  7. Melt the butter over low heat in a soup pot.

  8. Add the leeks and cook for about 10 minutes, stirring occasionally until soft.

  9. Raise the heat to medium, add the sliced potatoes, and continue to cook, stirring, for another 5 minutes.

  10. Add the chicken stock and simmer, uncovered, until the potatoes are completely soft, about 20 minutes longer.

  11. In a blender, puree three fourths of the soup. Add the cream and blend until smooth.

  12. Pour the pureed soup into a large bowl to cool.

  13. Add the reserved chunky soup and mix well.

  14. Season to taste with salt and pepper.

  15. Cover and refrigerate for at least 1 hour.

  16. Reserve 6 nice sprigs of chervil for garnish. Stem and chop the remainder, and add to the soup, stirring to incorporate.

  17. Spoon the soup into wide, shallow bowls. Arrange an equal amount of the julienned salmon in the middle of each bowl.

  18. Garnish each serving with a dollop of salmon caviar and a chervil sprig.

Note: The quality of vichyssoise rests on the quality of its simple ingredients: the best potatoes, the freshest leeks, and, in this case, the subtlety of chervil. Yukon Gold potatoes have a medium starch content, which gives the soup plenty of body, and a rich flavor. Else, white boiling potatoes are a good substitute.

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