Vichyssoise with Smoked Salmon

Vichyssoise with Smoked Salmon

Yield: 4 Servings

Ingredients:

Directions:

  1. Slice in the brunoise with the celery (washed).
  2. Heat a saucepan on medium heat, add butter and sauté the vegetables until translucent.
  3. Incorporate the chicken stock, bring to a boil; add peeled and diced potatoes. Check seasoning and cook for (30 minutes) on medium heat.
  4. Meanwhile slice the smoked salmon into a fine julienne.
  5. After the cooking time, pour the soup into a blender and add crème fraiche. Blend for 1 minute. Remove the soup into a bowl and refrigerate.
  6. To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.