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Chilled smoked salmon soup
Ingredients
CHIVE OIL
- 1 bunch of chives, coarsely chopped
- 1/2 cup (120 ml) grapeseed oil
- Chives, fine chopped to garnish
SOUP
- 6 tablespoons (90 ml) unsalted butter
- 6 shallots
- 3 garlic cloves
- 1/2 pound (227 g) smoked salmon, coarsely chopped
- 5 tablespoons (75 ml) flour
- 3 cups (710 ml) chicken stock
- 2 bay leaves
- 1/2 teaspoon (2.5 ml) white pepper
- 2 cups (470 ml) 35 % cream
Directions
CHIVE OIL
- In a blender, puree chives, and grapeseed oil and set aside.
- Can be made a day in advance and kept it in the fridge.
SOUP
- Melt butter in a soup pot over medium-high heat.
- Add the shallots and garlic, sauté for three minutes, until just soft.
- Add the smoked salmon, stir well and sauté for two minutes.
- Sprinkle the flour over the smoked salmon, stir to mix well.
- Continue to sauté for two to three minutes until the flour binds to the salmon mixture.
- Pour in the chicken stock while stirring, add the bay leaves, and bring to a boil.
- Reduce the heat and simmer gently for ten minutes.
- Season with white pepper.
- Remove from the heat and allow to cool slightly.
- Remove the bay leaves and puree the soup.
- Strain the liquid through a fine sieve, using a spoon to mince the solids.
- Add the cream to the strained soup and mix well.
- Cover and refrigerate for at least three hours, or preferably overnight.
- To serve, divide amongst bowls and drizzle chive oil.
- Top with chopped chives.
