Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         Stick  unsalted butter
  1 1/4         Pounds  yellow onions -- thinly sliced
                        (about 4 cups)
  3               Ribs  celery -- chopped (about 1
                        cup)
                        Salt
                        Cayenne
                        Freshly ground black pepper
  1                     bay leaf
  3        Tablespoons  chopped garlic
  10              Cups  chicken stock
  2             Pounds  baking potatoes -- peeled and diced
     1/4           Cup  heavy cream
     1/2         Pound  smoked salmon -- julienne
     1/4           Cup  brunoise red onions
  2        Tablespoons  chopped chives
                        Drizzle of extra-virgin olive oil

Preparation:

Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a hand-held blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

Nutritional Information:

2067 Calories (kcal); 82g Total Fat; (37% calories from fat); 79g Protein; 231g Carbohydrate; 258mg Cholesterol; 23459mg Sodium