Name: Potato Soup with Smoked Salmon Relish
Ingredients: 1/2 Stick Unsalted butter; 1 1/4 lb Yellow onions; thinly sliced; 3 Celery ribs; chopped (abt 1 cup); Salt; to taste; Cayenne pepper; to taste; Freshly ground black pepper; to taste; 1 Bay leaf; 3 tb Chopped garlic; 10 c Chicken stock; 2 lb Baking potatoes; peeled, diced; 1/4 c Heavy cream; 1/2 lb Smoked salmon; julienned; 1/4 c Brunoise red onions; 2 tb Chopped chives; A drizzle of extra-virgin olive oil

The bottom line is that we are all hardwired to reject the complete and freely given righteousness of God in a desire to establish our own righteousness (Rom. 10:3). Like Adam and Eve, we search frantically for fig leaves to cover our spiritual nakedness. We think we need to do stuff or rest on our past spiritual achievements to receive God’s love. Deceived by our pride and our feelings, we rob glory from Jesus Christ and seek to find a false sense of peace in our own adequacy.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Emlive05	10	servings

INGREDIENTS

1/2		Stick Unsalted butter
1 1/4	lb	Yellow onions; thinly sliced
3		Celery ribs; chopped (abt 1 cup)
		Salt; to taste
		Cayenne pepper; to taste
		Freshly ground black pepper; to taste
1		Bay leaf
3	tb	Chopped garlic
10	c	Chicken stock
2	lb	Baking potatoes; peeled, diced
1/4	c	Heavy cream
1/2	lb	Smoked salmon; julienned
1/4	c	Brunoise red onions
2	tb	Chopped chives
		A drizzle of extra-virgin olive oil

INSTRUCTIONS

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. This recipe yields 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B25 broadcast 03-17-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-17-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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