Chef Andrew Berman's Potato-Horseradish Soup

45 minutes Prep: 10 minutes Cook: 25 minutes

662 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	medium	leeks	white only, sliced
1	medium	onion	diced
2	tablespoons	butter
4	medium	potatoes	peeled, diced
4	cups	chicken broth
1 1/2	cups	heavy whipping cream
1	dash	nutmeg
3	ounces	horseradish

Garnish
1/4	pound	smoked salmon	julieened
1	tablespoon	dill weed	fresh, chopped
4	tablespoons	red cabbage	pickled
1	ounce	caviar

Directions

In a soup pot, sauté 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.

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Nutrition Facts

Serving Size 593g

Amount per Serving

Calories 662 60% of calories from fat

	% Daily Value*
Total Fat 44.0g	68%
Saturated Fat 26.0g	128%
Trans Fat 0.0g
Cholesterol 192mg	64%
Sodium 823mg	34%
Total Carbohydrate 50.0g	17%
Dietary Fiber 4.0g	18%
Sugars 8.0g
Protein 18.0g	37%

Vitamin A	35%		Vitamin C	40%
Calcium	14%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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