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Ingredientes
- 1/2 stk Unsalted butter
- 1Â 1/4 lb Yellow onions thinly sliced
- 3 x Celery ribs minced (abt 1 c.)
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- Â Â Freshly grnd black pepper to taste
- 1 x Bay leaf
- 3 Tbsp. Minced garlic
- 10 c. Chicken stock
- 2 lb Baking potatoes peeled, diced
- 1/4 c. Heavy cream
- 1/2 lb Smoked salmon julienned
- 1/4 c. Brunoise red onions
- 2 Tbsp. Minced chives
- Â Â A drizzle of extra-virgin extra virgin olive oil
Direcciones
- Heat the butter in a 6-qt stock pot over medium-high heat. Add in the onions and celery. Season with salt, cayenne, and black pepper, stirring, till the vegetables are soft and lightly golden brown, about 8 min. Add in the bay leaf and garlic, stirring for 2 min. Add in the stock and potatoes and bring the mix to a boil. Reduce the heat to medium and simmer, uncovered, till the potatoes are very soft and the mix is thick and creamy, about 1 hour. Remove the soup from the heat. Throw away the bay leaf. With a hand-held blender, puree till smooth. Slowly add in the cream. Stir to blend. Reseason the soup.
- In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with sufficient oil to moisten. Season the relish with black pepper.
- To serve, ladle the soup into individual bowls. Garnish the soup with the relish.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 10 servings | |
| Calories 194 | |
| Calories from Fat 81 | 42% |
| Total Fat 9.15g | 11% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 404mg | 17% |
| Potassium 678mg | 19% |
| Total Carbs 19.1g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.94g | 2% |
| Protein 9.31g | 15% |
