Preparation / Directions:
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.
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