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Vidalia Onion Vichyssoise with Smoked Salmon

4 to 6 servings

Ingredients for Vichyssoise

2 Vidalia (or other large, sweet) onions, sliced
2 tablespoons unsalted butter
2 Idaho potatoes, peeled and roughly chopped
1 quart chicken or vegetable stock, defatted
1 & 1/2 cups heavy cream
salt and white pepper

Ingredients For Garnish

4 ounces smoked salmon, sliced into thin strips
2 tablespoons creme fraiche or heavy whipping cream
caviar (optional)
4 sprigs chervil

Method

Melt the butter in a large pot and add the onions. Cook the onions until caramelized (brown but not burned). Add the potatoes and stock, and simmer for 45 minutes.

Let the mixture cool, then puree the soup. Pass the soup through a sieve. Add the creme fraiche or cream and season with salt and pepper.

Serve the soup in shallow bowls. In the center of each bowl, place salmon strips, dollops of creme fraiche and caviar. Finish with sprigs of chervil.