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Soups and Stews | |
| 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 medium leek, cleaned, trimmed and thinly sliced 1 medium carrot, peeled and diced 1 rib celery, trimmed and diced 1 clove garlic, peeled and minced 1 large, starchy potato, peeled and cut into small cubes 2 teaspoons fresh thyme leaves 1/4 cup all-purpose flour 1/2 cup dry white wine 1 1/2 cups chicken stock, either homemade or low-sodium 1 bay leaf 2 cups whole milk 4 ounces smoked salmon, flaked 3/4 cup heavy cream Freshly ground black pepper to taste Fresh chives, minced, for garnish | |
| 1.Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes. 2.Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan. 3.Add the wine, chicken stock and bay leaf, and bring mixture to a simmer. After 10 minutes or so, stir in the milk, and return to a simmer. Cook until the potatoes are tender, approximately 25 minutes. Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil. 4.Remove the bay leaf and discard. Add the cream, then stir to combine and heat through. Season to taste with pepper. Garnish with minced chives. | |
Unrated | |
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