Potato, Salmon And Lovage Soup With Gravlax And Fresh Dill

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Coarsely-chopped onion - plus
1 cup	62g / 2.2oz	Finely-diced onion
3/4 cup	82g / 2.9oz	Coarsely-chopped celery - plus
1/2 cup	55g / 1.9oz	Finely-diced celery
3/4 cup	82g / 2.9oz	Coarsely-chopped carrots - plus
1/2 cup	55g / 1.9oz	Finely-diced carrots
2		Lovage stalks - roughly chopped
2 tablespoons	30ml	Lovage leaves - finely chopped
3		Garlic cloves - smashed, plus
1 1/2 teaspoons	7.5ml	Minced garlic
1		Salmon carcass from a 4 to 5 lb salmon - cut 3" pieces
2		Bay leaves
1 cup	237ml	Dry white wine
3		Water
1 tablespoon	15ml	Black peppercorns
5		Parsley stems
3 teaspoons	15ml	Salt - divided
1 1/2 lbs	681g / 24oz	Idaho potatoes - peeled, cubed
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Heavy cream
12		Gravlax
1/4 cup	36g / 1.3oz	Chopped fresh dill

Recipe Instructions

In a large stockpot over medium-high heat, add 1 tablespoon of the olive oil to the pot as well as the chopped onion, chopped celery, chopped carrots, chopped lovage stalks and smashed garlic cloves. Sweat the vegetables for 5 to 7 minutes.

Add the salmon bones and the bay leaves and continue to cook the bones and vegetables for 5 minutes. Deglaze with the white wine. Add the water, peppercorns, parsley stems, and 1 teaspoon of the salt and bring to a boil. Reduce to a simmer and cook for 45 minutes to 1 hour, until the broth is very flavorful. After 45 minutes, strain the stock and reserve for the soup. Discard the solids.

In a 6-quart stockpot set over a medium-high heat, add the remaining olive oil and cook the finely diced onion, celery and carrots for 5 minutes or until the onions are translucent. Add the minced garlic and sweat for 30 seconds. Pour the stock over the vegetables, and add the potatoes. Bring the pot to a boil and then reduce to a simmer. Cook the soup for 40 to 45 minutes, or until the potatoes begin to burst. Season the soup with the remaining salt, Essence and black pepper.

Puree the soup using an immersion blender until smooth, and then add the cream and chopped lovage to the soup. Adjust the seasoning, and remove from the heat.

To serve, ladle 1 cup of soup in a bowl and make a rosette with a slice of gravlax. Place the gravlax in the center of the soup, and sprinkle the dill around the rosette.

This recipe yields 9 cups.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C07) - from the TV FOOD NETWORK

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