Vichyssoise with Smoked Salmon


  • 2 oz. Noilly Prat
  • 4 oz. white part of a leek
  • 4 oz. celery stalk
  • 4 oz. Idaho® Burbank Potatoes
  • 4 oz. Alaska cold smoked Salmon
  • 1 quart chicken stock
  • 2 oz butter (unsalted)
  • 3 oz. crème fraiche
  • 1/2 teaspoon Salt


  1. Slice in the brunoise with the celery (washed).
  2. Heat a saucepan on medium heat, add butter and sauté the vegetables until translucent.
  3. Incorporate the chicken stock, bring to a boil; add peeled and diced potatoes. Check seasoning and cook for (30 minutes) on medium heat.
  4. Meanwhile slice the smoked salmon into a fine julienne.
  5. After the cooking time, pour the soup into a blender and add crème fraiche. Blend for 1 minute. Remove the soup into a bowl and refrigerate.
  6. To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.
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Yield: 4 Servings

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