Vichyssoise with Smoked Salmon

Vichyssoise with Smoked Salmon
Print Recipe
Vichyssoise with Smoked Salmon
Print Recipe
Ingredients
Servings:
Instructions
  1. 1. Slice the leek and celery using the brunoise* cutting method.
  2. 2. Heat a saucepan on medium heat, add butter and Noilly Prat and saute the vegetables until translucent.
  3. 3. Incorporate the chicken stock, bring to a boil; add peeled and diced potatoes. Check seasoning (add salt if necessary) and cook for 30 minutes on medium heat.
  4. 4. Meanwhile slice the smoked salmon into a fine julienne.
  5. 5. After the cooking time, pour the soup into a blender and add creme fraiche. Blend for 1 minute. Remove the soup into a bowl and refrigerate.
  6. 6. To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.