Ingredients:
- 4-5 tbsp. Garlic Infused Olive Oil
- 1 medium yellow onion, diced
- 1 tsp. ground black pepper
- 1 tsp. sea salt
- 1/2 cup flour
- 900mls of chicken stock or vegetable stock
- 2 cups sweet potatoes, cubed into small pieces
- 2 cups wild rice, cooked according to package
- 8.5 ounces, smoked salmon, skin removed
- 1/2 cup frozen spinach (or frozen corn)
- 1/2 cup fresh dill, chopped
- 2 cups half and half
- 1 tsp. White Truffle Oil for finishing
- Extra Smoked Salmon and Dill for garnish
Directions:
In a large stock pot, heat Garlic Infused Olive oil over medium-low and sauté onions until soft. Add all seasoning. Blend in flour.
Gradually whisk in the stock until blended. Add sweet potatoes and cooked wild rice . Bring to a boil. Cook for 10-15 minutes or until sweet potatoes are tender and soft.
Turn heat down to a low simmer and add the smoked salmon, spinach, and dill. Add the half and half and turn the heat up a bit to warm the soup. Stir & Let stand 10-15 minutes to thicken.
Spoon into bowls and garnish with extra salmon, dill and drizzle with white truffle oil.