Chilled smoked salmon soup
1 bunch of chives, coarsely chopped
1/2 cup (120 ml) grapeseed oil
Chives, fine chopped to garnish
6 tablespoons (90 ml) unsalted butter
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
In a blender, puree chives, and grapeseed oil and set aside.
Can be made a day in advance and kept it in the fridge.
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.
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