Chef Andrew Berman's Potato-Horseradish Soup
Chef Andrew Berman's Potato-Horseradish Soup recipe
Yield
8 servingsPrep
10 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
leeks
white only, sliced |
*
|
| 1 | medium |
onions
diced |
|
| 2 | tablespoons | butter |
|
| 4 | medium |
potatoes
peeled, diced |
|
| 4 | cups | chicken broth |
|
| 1 ½ | cups | heavy whipping cream |
|
| 1 | dash | nutmeg |
*
|
| 3 | ounces | horseradish |
|
| Garnish | |||
| ¼ | pound |
smoked salmon
julieened |
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
| 4 | tablespoons |
red cabbage
pickled |
|
| 1 | ounce | caviar | |
Trans-fat Free, Good source of fiber
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 purée, 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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