Just Cured - Experience Fine Foods

Ingredients:

• 9 oz leeks, well cleaned and thinly sliced, white part only
• 4 T butter
• 9 oz baking potatoes, peeled and quartered
• 2 qts water
• 1 bouquet garni (parsley, bay leaf, thyme)
• æ cup or more crËme fraÓche
• Salt and freshly ground pepper
• 4 T minced chives
• 8 oz Just Cured smoked salmon

Method:

In a large saucepan over low heat, cook leeks in butter until soft without adding any color. Add potatoes, water, bouquet garni and salt and pepper to taste. Bring to a boil and cook for 30 minutes or until potatoes are quite soft. Remove from heat, discard the bouquet garni and puree mixture in a blender until smooth. Thin with additional water or crËme fraÓche if desired.

Return puree to a clean pan, add the crËme fraÓche and bring just to a boil. Remove from heat. Chill soup in the refrigerator until cold or overnight. Adjust seasoning after the soup is cold.

To serve, ladle soup into cold bowls. Either form salmon slices into roses and place in center of soup or dice salmon and scatter over soup. Garnish with minced chives.

Serves 8.