Chef Andrew Bermans Potato-Horseradish Soup

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Chef Andrew Bermans Potato-Horseradish Soup Ingredients

3 md Leeks; white only, sliced	ds Nutmeg
1 md Onion; diced	3 oz Prepared horseradish or to
2 tb Butter	GARNISH
4 md Potatoes; peeled and diced	1/4 lb Smoked salmon; julieened
4 c Chicken stock	1 tb Fresh dill; chopped
1 1/2 c Heavy cream	4 tb Pickled red cabbage
Salt and freshly ground	1 oz Sevruga caviar

Instructions for Chef Andrew Bermans Potato-Horseradish Soup

In a soup pot, saute leeks and onion in butter for 3 minutes. Add potatoes and chicken stock. Bring to a boil and simmer 20 minutes. Put through a sieve or into a blender to puree, and add heavy cream. Season with salt, pepper and nutmeg. Add horseradish and stain the soup if desired. Chill in an ice bath and refrigerate. Just prior to serving, ladle into bowls and garnish with salmon, dill, pickled cabbage and caviar. Nutritional info per serving: 331 cal; 10g pro, 27g carb, 22g fat (57%) Source: Cafe des Artistes, Key West, Fl Miami Herald. 4/11/96 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 01:41:07 +0000 From: Marina

Main Ingredient: FishCuisine: Uncategorized

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