Culinary Insitute of New Orleans

Potato Soup with Salmon and Chives
Serves 6 - (5 ounce portions)

6 oz. Salmon (steak or tail piece)
4 tbsp. Butter
6 Potatoes (peeled and chopped)
2 Leeks (chopped)
1 Onion (finely chopped)
1 Bay Leaf
2-1/2 cups Fish or Chicken Stock
2-1/2 cups Milk
2 tbsp.. Chives (fresh, finely chopped)
Black Pepper (ground)

Put the salmon in a small saucepan and just barely cover with water. Poach gently until the fish is cooked and flakes easily, about 10 minutes. Remove salmon from the water then set aside. Use the poaching water to make the stock.

Melt butter in a large saucepan, add the onion and leeks and cook until tender but not colored. Add the potatoes, bay leaf, stock and seasonings. Bring to a boil and simmer until the potatoes are soft. Remove the bay leaf. Purée the soup in a food processor, then return to the saucepan. Add the milk, chives and salmon and gently bring to a simmer. Adjust the seasoning and serve hot.