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Irish Smoked Salmon Summer Soup Recipe

by Global Cookbook

Ingredients

300 ml Good Chicken Stock 20 gm Butter 1 Tbsp. Double Cream 12 x Asparagus Spears 1 x Carrot, (small - diced) 2 stk Celery, (peeled and diced) 1 x Leek, (small - diced)

8 x New Potatoes, (small - young) 2 x Tomatoes, (skinned, deseeded and diced) 4 slc Smoked Salmon, (cut into strips) 1 x Olive Bread Roll, (thinly sliced and toasted) 50 gm Irish Goats Cheese, (Inagh Cheese / Gabrilelle) 1 x Egg Yolk Mixed Herbs

Directions

1. Heat the chicken stock and cook all the vegetables one by one starting with the potatoes, carrots, celery, leek and asparagus. Strain the vegetables and reserve the stock.
2. Place the vegetables into small soup bowls/c.. Add in the tomato and smoked salmon that has been cut into strips.
3. Put the stock back on the heat and whisk in a little butter and cream.
4. Season and add in the minced herbs. Allow to infuse for a few min.
5. Meanwhile whisk the egg yolk with 2 - 3 tsp. of boiling water over a bain marie till a thick and creamy sabayon has been formed.
6. Sprinkle the cheese onto the croutons and place under a warm grill till the cheese starts to bubble.
7. Fold the sabayon into the stock and pour over the vegetables. Place the croutons on top and serve.

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