Ingredients Jump to Instructions ↓

  1. 1/2 stick unsalted butter

  2. 1 1/4 pounds yellow onions, thinly sliced (about 4 cups)

  3. 3 ribs celery, chopped (about 1 cup) Salt Cayenne Freshly ground black pepper

  4. 1 bay leaf

  5. 3 tablespoons chopped garlic

  6. 10 cups chicken stock

  7. 2 pounds baking potatoes, peeled and diced

  8. 1/4 cup heavy cream

  9. 1/2 pound smoked salmon , julienne

  10. 1/4 cup brunoise red onions

  11. 2 tablespoons chopped chives Drizzle of extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery . Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic , stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a hand-held blender , puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten . Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.


Send feedback