Potato Soup & Smoked Salmon Relish With Crispy Brie Crouton

Total Time: 2 hrs 35 mins
Preparation Time: 40 mins
Cook Time: 1 hr 55 mins

Ingredients

• 1/4 cup unsalted butter


• 1 1/2 lbs yellow onions, thinly sliced (about 4 cups)


• 3 celery ribs, chopped


• salt


• crushed red pepper flakes


• fresh ground black pepper


• 1 bay leaf


• 3 tablespoons chopped garlic


• 10 cups organic low sodium chicken broth or 10 cups homemade chicken stock


• 2 lbs baking potatoes, peeled and diced


• 2 tomatoes, seeded & skinned


• dill


• 1/4 cup heavy cream (was omitted)


• 1/2 lb smoked salmon, julienned


• 1/4 cup brunoise red onion


• 3 tablespoons chopped chives


• 1 dash extra virgin olive oil


• 16 slices french bread (16 slices -1/4-inch thick)


• 1 large garlic clove, peeled & smashed


• 1/2 lb brie cheese, thinly sliced (divided evenly)


• chopped flat leaf parsley

Recipe

• 1 melt the butter in a 6-quart stock pot over medium-high heat.


• 2 add the onions and celery.


• 3 season with salt, crushed red pepper flakes, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes.


• 4 add the bay leaf and garlic, stirring for 2 minutes.


• 5 add the stock, tomatoes and potatoes and bring the mixture to a boil.


• 6 reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.


• 7 remove the soup from the heat.


• 8 discard the bay leaf.


• 9 with a handheld blender or food processor, puree until smooth.


• 10 (add 1/4 cup heavy cream if you like - she didn't use it).


• 11 stir to blend.


• 12 re-season the soup.


• 13 smoked salmon relish:.


• 14 in a small mixing bowl, combine the salmon, red onions and chives.


• 15 drizzle the relish with enough oil to moisten.


• 16 season the relish with black pepper.


• 17 let the flavors marry - make ahead or when soup is cooking.


• 18 crispy brie croutons: (makes 16 - just in case!).


• 19 preheat the oven to 350ºf.


• 20 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.


• 21 remove the bread from the oven and rub the garlic over one side of each slice.


• 22 top each bread slice with a slice of cheese & a sprinkling of parsley; bake until the cheese is bubbly, about 4 minutes.


• 23 assembly:.


• 24 to serve, ladle the soup into individual bowls; garnish soup with relish & a slice of toasted brie crouton.


• 25 enjoy!