Soup Vichyssoise with Smoked Salmon Vichyssoise with Smoked Salmon Print Recipe CourseSoup Vichyssoise with Smoked Salmon Print Recipe CourseSoup Ingredients 4 ounces white part of leek 4 ounces celery stalk 2 ounces Butter unsalted 2 ounces Noilly Prat dry white vermouth 1 quart chicken stock 32 oz. 4 ounces Idaho russet potatoes 1/2 teaspoon salt 4 ounces Alaska cold smoked salmon 3 ounces creme fraiche Servings: Instructions 1. Slice the leek and celery using the brunoise* cutting method. 2. Heat a saucepan on medium heat, add butter and Noilly Prat and saute the vegetables until translucent. 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. Meanwhile slice the smoked salmon into a fine julienne. 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. To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.