Smoked Salmon Soup with Kampot Pepper

I made this soup the next day
with some left over flaked salmon
that I had smoked in my smoker.
This is a good gourmet recipe.

Ingredients:
2 tablespoons unsalted butter
2 cloves garlic, peeled and chopped
1 small yellow onion, peeled and sliced
1 can (15 1/2 ounces) cannellini beans
2 cups chicken broth or vegetable broth
1/4 cup heavy cream
Sea salt to taste
1/2 teaspoon Kampot pepper
4 ounces smoked salmon
1/4 cup chopped chives

Directions:
In a skillet over medium heat melt butter.
Add the garlic and onion. Saute for about
10 minutes or until transparent and soft.
Add the beans and cook another 5 minutes.
Add the broth and simmer for 15 minutes.
Add the heavy cream. Remove from the heat
and allow soup to come to room temperature.
Then blend in a blender until smooth.
Strain through a seive or strainer.
Check kampot pepper seasoning and adjust.
Divide the soup among four small bowls.
Top with 2-3 slices of the smoked salmon
and garnish with the chives. Serve warm.