Smoked salmon vichyssoise
Experience the elegance of smoked salmon vichyssoise with this creamy, chilled soup recipe. Combining leeks, onion, celery, potato, fresh parsley, chicken gravy, and a touch of light sour cream, this luxurious dish is crowned with smoked salmon for a sophisticated flavor. Perfect for a refreshing appetizer or light meal, indulge in this gourmet delight that's as easy to prepare as it is delightful to eat.
Cook time 15 min
Prep time 55 min
Ingredients:
2 tbsp butter2 leeks
1 onion
1 stalk celery
1 potato
1 tbsp fresh parsley
4 cups chicken gravy
6 oz salmon
1 cup light sour cream
Smoked Salmon Vichyssoise is a luxurious and velvety soup that combines the rich flavors of smoked salmon with the creamy texture of traditional vichyssoise. This elegant dish is perfect for a special dinner or whenever you want to treat yourself to something indulgent. The use of fresh leeks, celery, and potatoes provides a hearty base, while the salmon and sour cream elevate the soup to new culinary heights. Follow this recipe to enjoy a delightful bowl of smoked salmon vichyssoise.
Instructions:
- Slice the leeks lengthwise and then cut into thin slices. Wash them thoroughly to remove any dirt or grit.
- Dice the onion, celery, and potato into small, uniform pieces.
- Chop the fresh parsley and flake or dice the smoked salmon.
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks, diced onion, and diced celery. Sauté until the vegetables are softened but not browned, about 5-7 minutes.
- Stir in the diced potato and cook for an additional 2 minutes.
- Add the chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Remove the pot from heat. Using an immersion blender, blend the soup until it is smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be sure to let it cool slightly before blending and hold the lid down with a kitchen towel to avoid spills.
5. Add Sour Cream and Salmon:
- Once the soup is smooth, stir in the light sour cream until well incorporated.
- Gently fold in the smoked salmon pieces, reserving a few pieces for garnish if desired.
6. Season and Serve:
- Taste the soup and season with salt and freshly ground black pepper to your liking.
- Ladle the vichyssoise into bowls.
- Garnish each bowl with the chopped fresh parsley and any reserved smoked salmon pieces.
- Vichyssoise is traditionally served cold. If you prefer, let the soup cool to room temperature, then refrigerate it for at least 2 hours before serving. Serve chilled or reheat if you prefer it warm.
Tips:
- Ensure the leeks are thoroughly cleaned to avoid any gritty texture in your soup.
- Use high-quality smoked salmon for the best flavor.
- Blend the soup until completely smooth for a silky texture.
- Chill the soup completely before serving if you prefer a traditional cold vichyssoise.
- Garnish with additional fresh parsley or a few slices of smoked salmon for an attractive presentation.
This smoked salmon vichyssoise is a versatile and delicious soup that can be served hot or cold, making it suitable for any season. Its rich, smoky taste paired with the creamy base creates a harmonious blend of flavors that is sure to impress. With a few simple ingredients and some careful preparation, you can create a gourmet dish that will elevate any dining experience.
Nutrition per serving
24 ServingsCalories 63kcal
Protein 2.53g
Carbohydrates 7g
Fiber 0.70g
Sugar 1.24g
Fat 3.30g
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