Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chef Andrew Berman's Potato-Horseradish Soup

StarStarStarEmpty starEmpty star

Your rating

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
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 medium leeks
white only, sliced
* Camera
1 medium onions
diced
Camera
2 tablespoons butter
Camera
4 medium potatoes
peeled, diced
Camera
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
Camera
1 tablespoon dill weed
fresh, chopped
Camera
4 tablespoons red cabbage
pickled
Camera
1 ounce caviar

Ingredients

Amount Measure Ingredient Features
3 medium leeks
white only, sliced
* Camera
1 medium onions
diced
Camera
3E+1 ml butter
Camera
4 medium potatoes
peeled, diced
Camera
946 ml chicken broth
Camera
355 ml heavy whipping cream
Camera
1 dash nutmeg
* Camera
86.7 ml/g horseradish
Camera
Garnish
113.4 g smoked salmon
julieened
Camera
15 ml dill weed
fresh, chopped
Camera
6E+1 ml red cabbage
pickled
Camera
28.9 ml/g 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 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

Comments


 

 

Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 66260% 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?
 

Email this recipe