April 2014

Chilled Smoked Salmon Soup With Chive Oil

Show: Cook Like A Chef 3   Chef: Ned Bell   Category: Soup

Ease of Cooking: Moderate  
Yields: 6 Servings  


1 bunch of chives, washed and coarsely chopped
1/2 teaspoon white pepper (2 millilitres)
1/2 cup canola oil (90 millilitres)
6 tablespoons unsalted butter (90 millilitres)
6 shallots finely diced
3 garlic cloves, finely diced
1/2 pound smoked salmon, coarsely chopped (225 grams)
5 tablespoons flour (75 millilitres)
3 cups chicken stock (750 millilitres)
2 bay leaves
2 cups 35 % cream (500 millilitres)


Preparation time:

40 minutes, allow to sit overnight.

Puree the chives, white pepper and canola oil and set aside.

You can make it a day in advance and keep it in the fridge if you like.

Melt the butter in a pot over a medium to high heat and add the shallots and garlic.

Sauté for 3 minutes and add the smoked salmon.

Stir well and sauté for 2 minutes.

Sprinkle the flour over the smoked salmon mix and stir well.

Continue to sauté for a couple of minutes until the flour binds to the salmon mixture.

Pour in the chicken stock while stirring and add the bay leaves.

Bring to a boil.

Reduce the heat and simmer gently for 10 minutes.

Remove from the heat and allow to cool slightly.

Remove the bay leaves and puree the soup.

Then strain the liquid through a fine sieve, using a spoon to scoop the solids around and push the trapped liquid through the sieve.

Add the cream to the strained soup and mix well.

Cover and refrigerate for at least 3 hours, or preferably overnight.

To serve, divide amongst bowls and drizzle chive oil in the centre.

Add chopped chives to the top.

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