Potato Soup With Smoked Salmon Relish

Recipe Ingredients

1/2		Unsalted butter
1 1/4 lbs	567g / 20oz	Yellow onions - thinly sliced
3		Celery ribs - chopped (abt 1 cup)
		Salt - to taste
		Cayenne pepper - to taste
		Freshly ground black pepper - to taste
1		Bay leaf
3 tablespoons	45ml	Chopped garlic
10 cups	2370ml	Chicken stock
2 lbs	908g / 32oz	Baking potatoes - peeled, diced
1/4 cup	59ml	Heavy cream
1/2 lb	227g / 8oz	Smoked salmon - julienned
1/4 cup	15g / 0.5oz	Brunoise red onions
2 tablespoons	30ml	Chopped chives
		A drizzle of extra-virgin olive oil

Recipe Instructions

Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup.

In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper.

To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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