Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 1/2 cups coarsely chopped onion, plus

  3. 1 cup finely diced

  4. 3/4 cup coarsely chopped celery, plus

  5. 3/4 cup coarsely chopped carrots, plus

  6. 1/2 cup finely diced

  7. 2 lovage stalks, roughly chopped, plus

  8. 2 tablespoons leaves, finely chopped

  9. 3 cloves garlic , smashed, plus

  10. 1 1/2 teaspoons minced

  11. 1 salmon carcass from a

  12. 4 to 5 pound salmon , cut into 3-inch pieces

  13. 2 bay leaves

  14. 1 cup dry white wine

  15. 3 quarts water

  16. 1 tablespoon black peppercorns

  17. 5 parsley stems

  18. 1 teaspoon salt, plus

  19. 2 teaspoons

  20. 1 1/2 pounds Idaho potatoes , peeled and cubed

  21. 1 tablespoon Essence, recipe follows

  22. 1/2 teaspoon ground black pepper

  23. 1 cup heavy cream

  24. 12 slices gravlax

  25. 1/4 cup chopped fresh dill

  26. 2 1/2 tablespoons paprika

  27. 2 tablespoons salt

  28. 2 tablespoons garlic powder

  29. 1 tablespoon black pepper

  30. 1 tablespoon onion powder

  31. 1 tablespoon cayenne pepper

  32. 1 tablespoon dried leaf oregano

  33. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large stockpot over medium-high heat, add 1 tablespoon of the olive oil to the pot as well as the chopped onion, chopped celery , chopped carrots , chopped lovage stalks and smashed garlic cloves . Sweat the vegetables for 5 to 7 minutes. Add the salmon bones and the bay leaves and continue to cook the bones and vegetables for 5 minutes. Deglaze with the white wine. Add the water, peppercorns, parsley stems, and 1 teaspoon of salt and bring to a boil. Reduce to a simmer and cook for 45 minutes to 1 hour, until the broth is very flavorful. After 45 minutes, strain the stock and reserve for the soup. Discard the solids.

  2. In a 6-quart stockpot set over a medium-high heat, add the remaining olive oil and cook the finely diced onion, celery and carrots for 5 minutes or until the onions are translucent. Add the minced garlic and sweat for 30 seconds. Pour the stock over the vegetables, and add the potatoes. Bring the pot to a boil and then reduce to a simmer. Cook the soup for 40 to 45 minutes, or until the potatoes begin to burst. Season the soup with the remaining salt, Essence and black pepper. Puree the soup using an immersion blender until smooth, and then add the cream and chopped lovage to the soup. Adjust the seasoning, and remove from the heat. To serve, ladle 1 cup of soup in a bowl and make a rosette with a slice of gravlax . Place the gravlax in the center of the soup, and sprinkle the dill around the rosette.

  3. Combine all ingredients thoroughly and store in an airtight jar or container.

  4. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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