Chilled Smoked Salmon Soup with Chive Oil
Yield: 6 servings.
Preparation is medium
Preparation time is 40 minutes, allow to sit overnight.
Ingredients
- 1 bunch of chives, washed and coarsely chopped
- ½ teaspoon white pepper (2 millilitres)
- ½ cup canola oil (90 millilitres)
- 6 tablespoons unsalted butter (90 millilitres)
- 6 shallots finely diced
- 3 garlic cloves, finely diced
- ½ pound smoked salmon, coarsely chopped (225 grams)
- 5 tablespoons flour (75 millilitres)
- 3 cups chicken stock (750 millilitres)
- 2 bay leaves
- 2 cups 35 % cream (500 millilitres)
Directions
- Puree the chives, white pepper and canola oil and set aside. You can make it a day in advance and keep it in the fridge if you like.
- Melt the butter in a pot over a medium to high heat and add the shallots and garlic. Sauté for 3 minutes and add the smoked salmon. Stir well and sauté for 2 minutes.
- Sprinkle the flour over the smoked salmon mix and stir well. Continue to sauté for a couple of minutes until the flour binds to the salmon mixture. Pour in the chicken stock while stirring and add the bay leaves. Bring to a boil. Reduce the heat and simmer gently for 10 minutes. Remove from the heat and allow to cool slightly.
- Remove the bay leaves and puree the soup. Then strain the liquid through a fine sieve, using a spoon to scoop the solids around and push the trapped liquid through the sieve. 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 in the centre. Add chopped chives to the top.