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Chef Andrew Berman's Potato-Horseradish Soup

 
Chef Andrew Berman's Potato-Horseradish Soup
40

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

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

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

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Nutrition Facts

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