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Carrot and Smoked Salmon Soup
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Carrot and Smoked Salmon Soup
"Can you help me trace a delicious starter that we had at the Boardwalk restaurant in Queensland, New Zealand?" writes Mrs G Black of Buckland, Buckinghamshire. "It was a smoked salmon and carrot soup. I have had a go at making it but something seems to be missing." Shou Okamoto, sous chef at the Boardwalk, revealed the secret of this luxurious dish.
- Preparation time: 15 minutes
- Cooking time: 40 minutes
-
Total time:
55 minutes
Serves: 4
Ingredients
- 1 tbsp olive oil
- 15g butter
- 1 onion, chopped
- 1 clove garlic, chopped
- 3 large carrots, diced small
- 200ml white wine
- 1 litre light fish stock
- 284ml carton double cream
- 200g hot-smoked salmon flakes
- Salt and freshly ground pepper
- Chives, to garnish
Method
- 1 tbsp olive oil 15g butter 1 onion, chopped 1 clove garlic, chopped 3 large carrots, diced small 200ml white wine 1 litre light fish stock 284ml carton double cream 200g hot-smoked salmon flakes Salt and freshly ground pepper Chives, to garnish
- Put the oil and butter in a large pan over a medium heat. When they are bubbling, add the onion and garlic and sauté until soft and golden but not browned. Add the diced carrots and reduce the heat to low. Cover the pan and sweat the mixture gently until cooked - about 5 minutes. The vegetables must not colour.
- Add the white wine and boil until the liquid has almost completely evaporated. Add the fish stock and boil until reduced by 1/3, then add the cream and 150g of the salmon and bring back to the boil.
- Purée the soup in a liquidiser or using a hand-held blender, then return to the pan and season to taste.
- Serve the soup hot with the remaining smoked salmon flakes sprinkled on top, and finish with a few snipped chives.
- Alternatively, leave the soup to cool, then refrigerate and reheat the next day; this will develop the flavours further and make the soup particularly delicious.
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This recipe was first published in June 2005.
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