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.
- 08 May 2025
- Cook time 15 min
- Prep time 55 min
- 24 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 63kcal | 3% |
| Protein | |
| Protein 2.53g | 2% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 0.70g | 2% |
| Sugar 1.24g | 1% |
| Fat | |
| Fat 3.30g | 4% |
| Saturated 1.49g | 5% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 13mg | 2% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.84mg | 5% |
| Vitamin B6 0.13mg | 7% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 4.52mg | 5% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 13ug | 10% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 0.49mg | 4% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 150mg | 4% |
| Selenium, Se 2.86ug | 5% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.17mg | 2% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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