prep time: tbd
cook time: tbd
servings: 4 - 6
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium leek - cleaned, trimmed and thinly sliced
1 carrot - peeled and diced
1 clove garlic - peeled and minced
1 large, starchy potato - peeled and cut into small cubes
2 teaspoons fresh thyme leaves
1/4 cup flour
1/2 cup dry white wine
1 1/2 cups chicken stock
1 bay leaf
2 cups whole milk
4 ounces smoked salmon - flaked
3/4 cup heavy cream
chives - minced
1. melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. add leek and carrot and cook until the vegetables have softened, 5 - 10 minutes. add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 - 3 minutes.
2. sprinkle the flour over the vegetable mixture ans stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
3. add the wine, chicken stock and bay leaf, and bring mixture to a simmer. after 10 minutes or so, stir in the milk, and return to a simmer. cook until the potatoes are tender, approximately 25 minutes. add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
4. remove the bay leaf and discard. add the cream, then stir to combine and heat through. season to taste with pepper. garnish with minced chives.
- new your times