Vichyssoise with Smoked Salmon

Directions:

1. Slice in the brunoise* the leek and celery.

2. Heat a saucepan on medium heat, add butter and Noilly Prat and saute the vegetables until translucent.

3. Incorporate the chicken stock, bring to a boil; add peeled and diced potatoes. Check seasoning (add salt if necessary) and cook for 30 minutes on medium heat.

4. Meanwhile slice the smoked salmon into a fine julienne.

5. After the cooking time, pour the soup into a blender and add creme fraiche. Blend for 1 minute. Remove the soup into a bowl and refrigerate.

6. To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.