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Smoked Salmon Vichyssoise



8 portion(s)

Smoked Salmon Vichyssoise

  • 30 g unsalted butter
  • 2 leeks (white part only)
  • 1 onion quartered
  • 1 stalk celery chopped
  • 1 --- potato large cubed
  • 1 litre chicken stock
  • 150 g Smoked Salmon
  • 300ml thin cream
  • dill sprigs to serve
  • ground black pepper to taste

Recipe's preparation

    Smoked Salmon Vichyssoise
  1. Melt the butter 50 degrees, Speed 4, 90 seconds.

    Add the leek, onion and celery, chop Speed 7, 10 seconds then saute for 2-3 minutes on Varoma temperature Speed 1 until softened but not coloured.

    Add the potato and stock, and then cook on 100 degrees Speed 1 for 20 minutes until the potato is tender.

    Cool the soup in fridge,

    Add chopped salmon. In batches (about 2 batches), blend the soup on Speed 6 for 30 seconds until smooth. Stir through the cream, then season to taste with black pepper.

    Chill the vichyssoise until ready to serve. Garnish with dill sprigs.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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