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Potato, Salmon And Lovage Soup With Gravlax And Fresh Dill Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasPotato, Salmon And Lovage Soup With Gravlax And Fresh Dill Recipe - Cooking Index

Potato, Salmon And Lovage Soup With Gravlax And Fresh Dill

Courses: Soup

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 1/2 cups 93g / 3.3ozCoarsely-chopped onion - plus
1 cup 62g / 2.2ozFinely-diced onion
3/4 cup 82g / 2.9ozCoarsely-chopped celery - plus
1/2 cup 55g / 1.9ozFinely-diced celery
3/4 cup 82g / 2.9ozCoarsely-chopped carrots - plus
1/2 cup 55g / 1.9ozFinely-diced carrots
2   Lovage stalks - roughly chopped
2 tablespoons 30mlLovage leaves - finely chopped
3   Garlic cloves - smashed, plus
1 1/2 teaspoons 7.5mlMinced garlic
1   Salmon carcass from a 4 to 5 lb salmon - cut 3" pieces
2   Bay leaves
1 cup 237mlDry white wine
3   Water
1 tablespoon 15mlBlack peppercorns
5   Parsley stems
3 teaspoons 15mlSalt - divided
1 1/2 lbs 681g / 24ozIdaho potatoes - peeled, cubed
1 tablespoon 15mlEssence
  = (see Bayou Blast recipe)
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 cup 237mlHeavy cream
12   Gravlax
1/4 cup 36g / 1.3ozChopped 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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