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Chef Andrew Bermans Potato-Horseradish Soup

Recipes »  Soups, Stews and Chili  »  Cream-style Soups

Try this Chef Andrew Bermans Potato-Horseradish Soup recipe, or contribute your own. "Soups" and "Miamiherald" are two of the tags cooks chose for Chef Andrew Bermans Potato-Horseradish Soup.

Cuisine: AmericanMain Ingredient: Fish

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Ingredients

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Servings          
Original recipe makes 6 Servings
GARNISH
3 mdLeeks; white only, sliced
1 mdOnion; diced
dsNutmeg
2 tbButter
1 1/2 cHeavy cream
3 ozPrepared horseradish or to
4 mdPotatoes; peeled and diced
4 cChicken Stock
1/4 lbSmoked salmon; julieened
4 tbPickled red cabbage
1 ozSevruga caviar
1 tbFresh dill; chopped
Salt

Chef Andrew Bermans Potato-Horseradish Soup Preparation

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

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Calories Per Serving: 264
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Tags

  1. Miamiherald
  2. Soups
  3. Chicken
  4. Cream
  5. Butter
  6. Cabbage
  7. Onion
  8. Potato
  9. Caviar
  10. Salmon
  11. Fish
  12. Lunch

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