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Ingredientes
- 1 bn washed and coarsely minced chives
- 1/2 tsp white pepper
- 1/2 c. canola oil
- 6 Tbsp. unsalted butter
- 6 x finely diced shallot
- 3 x finely diced cloves of garlic
- 1/2 lb smoked salmon, coarsely, minced
- 5 Tbsp. flour
- 3 c. chicken stock
- 2 x bay leaves
- 2 c. 35% cream
Direcciones
- Puree the chives, white pepper and canola oil and set aside. You can make it a day in advance and keep it in the fridge if desired.
- Heat the butter in a pot over a medium to high heat and add in the shallots and garlic. Saute/fry for 3 min and add in the smoked salmon. Stir well and saute/fry for 2 min.
- Sprinkle the flour over the smoked salmon mix and stir well. Continue to saute/fry for a couple of min till the flour binds to the salmon mix. Pour in the chicken stock while stirring and add in the bay leaves. Bring to a boil. Reduce the heat and simmer gently for 10 min. Remove from the heat and allow to cold slightly.
- Remove the bay leaves and puree the soup. Then strain the liquid through a fine sieve, using a spoon to scoop the solids around and push the trapped liquid through the sieve. Add in the cream to the strained soup and mix well. Cover and chill for at least 3 hrs, or possibly preferably overnight.
- To serve, divide amongst bowls and drizzle chive oil in the centre. Add in minced chives to the top.
- Preparation time is 40 min, allow to sit overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 532 | |
| Calories from Fat 445 | 84% |
| Total Fat 50.4g | 63% |
| Saturated Fat 19.45g | 78% |
| Trans Fat 0.07g | |
| Cholesterol 104mg | 35% |
| Sodium 243mg | 10% |
| Potassium 352mg | 10% |
| Total Carbs 9.04g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.19g | 0% |
| Protein 11.99g | 19% |
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