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Chef Andrew Berman's Potato-Horseradish Soup

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Chef Andrew Berman's Potato-Horseradish Soup

Chef Andrew Berman's Potato-Horseradish Soup recipe

 

Yield

8 servings

Prep

10 min

Cook

25 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
3 medium leeks
white only, sliced
* Camera
1 medium onions
diced
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2 tablespoons butter Camera
4 medium potatoes
peeled, diced
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4 cups chicken broth Camera
1 ½ cups heavy whipping cream Camera
1 dash nutmeg * Camera
3 ounces horseradish Camera
Garnish
¼ pound smoked salmon
julieened
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1 tablespoon dill weed
fresh, chopped
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4 tablespoons red cabbage
pickled
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 662 60% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 26g 128%
Trans Fat 0g
Cholesterol 192mg 64%
Sodium 823mg 34%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 18%
Sugars g
Protein 37g
Vitamin A 35% Vitamin C 40%
Calcium 14% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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