Ingredients
1 cup + 2 tbsp (280 ml)
Unsalted butter
3 cups (750 ml)
Finely chopped white onion
18
Diced celery stalks
3 cups (750 ml)
Brandy (optional)
3 cups (750 ml)
White wine
6 tbsp (90 ml)
Finely grated fresh gingerroot
1 cup + 2 tbsp (280 ml)
All-purpose flour
6 quarts (6 L)
2% milk
3 quarts (3 L)
18% cream
4-1/2 cups (1.125 L)
Chopped smoked salmon
6 cups (1.5 L)
Cooked Kokuho Rose® white rice or Brown, or Tsuru Mai® brown rice
3/4 cup (175 ml)
Finely chopped fresh parsley
To taste
Salt and pepper
Directions
Step
1
Add the brandy and wine, cooking until the liquid has almost evaporated. Add the ginger and cook for 30 seconds.
Step
2
Add the flour and continue cooking for several minutes, stirring to coat the vegetables.
Step
3
Add milk and cream, stirring constantly and scraping any bits from the bottom of the pan.
Step
4
Stir in smoked salmon, rice and parsley. Reduce the heat to medium-low and bring the soup to a simmer. Cook for 30 minutes, stirring often to prevent scorching.
Step
5
Serve with toasted baguette and dill oil.