Ease of Preparation: Easy
Yield: 5-6 servings
Ingredients:
For the chive oil:
- 1 bunch chives, coarsely chopped
- ½ cup (120 ml) grapeseed oil
For the soup:
- 6 tablespoons (90 ml) unsalted butter
- 6 shallots
- 3 cloves garlic
- ½ pound (227 g) smoked salmon, coarsely chopped
- 5 tablespoons (75 ml) flour
- 3 cups (710 ml) chicken stock
- 2 bay leaves
- ½ teaspoon (2.5 ml) white pepper
- 2 cups (470 ml) whipping cream
- Chive oil and finely chopped chives, to garnish
Method:
For the chive oil:
In a blender, puree chives and grapeseed oil and set aside.
Can be made a day in advance and kept in the fridge.
For the soup:
Melt butter in a soup pot over medium-high heat.
Add the shallots and garlic, sauté for 3 minutes, until just soft.
Add the smoked salmon, stir well and sauté for 2 minutes.
Sprinkle the flour over the smoked salmon, stir to mix well.
Continue to sauté for 2-3 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 10 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 3 hours, or preferably overnight.
To serve, divide amongst bowls and drizzle chive oil.
Top with chopped chives.
