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1
Melt the butter in a 6-quart stock pot over medium-high heat.
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2
Add the onions and celery.
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3
Season with salt, crushed red pepper flakes, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes.
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4
Add the bay leaf and garlic, stirring for 2 minutes.
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5
Add the stock, tomatoes and potatoes and bring the mixture to a boil.
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6
Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.
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7
Remove the soup from the heat.
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8
Discard the bay leaf.
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9
With a handheld blender or food processor, puree until smooth.
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10
(Add 1/4 cup heavy cream if you like - she didn't use it).
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11
Stir to blend.
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12
Re-season the soup.
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13
SMOKED SALMON RELISH:.
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14
In a small mixing bowl, combine the salmon, red onions and chives.
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15
Drizzle the relish with enough oil to moisten.
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16
Season the relish with black pepper.
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17
Let the flavors marry - make ahead or when soup is cooking.
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18
CRISPY BRIE CROUTONS: (Makes 16 - just in case!
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19
).
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20
Preheat the oven to 350 degrees F.
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21
Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side.
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22
Remove the bread from the oven and rub the garlic over one side of each slice.
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23
Top each bread slice with a slice of cheese & a sprinkling of parsley; bake until the cheese is bubbly, about 4 minutes.
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24
ASSEMBLY:.
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25
To serve, ladle the soup into individual bowls; garnish soup with relish & a slice of toasted Brie crouton.
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26
Enjoy!
