Potato Soup With Smoked Salmon Relish Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
• Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
• While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
• Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

Steps:

• Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
• Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
• Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

Steps:

• Melt the butter in a large stock pot over med/high and add the onions and celery, season with the salt & peppers and saute until soft.Add the bay leaf and garlic, stirring for 2 minutes.
• add the stock and the potatoes and bring to the boil.Simmer uncovered until the potatoes are soft and the mix is thick and creamy, about 1 hour.
• Remove from the heat , remove the bay leaf and then puree until smooth.
• Slowly add the cream and stir to blend.
• In a bowl combine the salmon, red onion and chives, and drizzle with enough oil to moisten it.
• To serve , ladle into bowls and garnish with the relish.

Steps:

• Melt the butter in a 6-quart stock pot over medium-high heat.
• Add the onions and celery.
• Season with salt, crushed red pepper flakes, 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, tomatoes 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 handheld blender or food processor, puree until smooth.
• (Add 1/4 cup heavy cream if you like - she didn't use it).
• Stir to blend.
• Re-season the soup.
• SMOKED SALMON RELISH:.
• 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.
• Let the flavors marry - make ahead or when soup is cooking.
• CRISPY BRIE CROUTONS: (Makes 16 - just in case!).
• Preheat the oven to 350ºF.
• Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side.
• Remove the bread from the oven and rub the garlic over one side of each slice.
• Top each bread slice with a slice of cheese & a sprinkling of parsley; bake until the cheese is bubbly, about 4 minutes.
• ASSEMBLY:.
• To serve, ladle the soup into individual bowls; garnish soup with relish & a slice of toasted Brie crouton.
• Enjoy!

Steps:

• Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.