Chef Andrew Berman’s Potato-Horseradish Soup
Chef Andrew Berman’s Potato-Horseradish Soup, a chicken recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.
Chef Andrew Berman’s Potato-Horseradish Soup
Ingredients
- 3 md Leeks — white only, sliced
- -fine 1 md Onion — diced
- 2 tb Butter
- 4 md Potatoes — peeled and diced
- 4 c Chicken stock
- 1 1/2 c Heavy cream
- Salt and freshly ground -pepper ds Nutmeg 3 oz Prepared horseradish or to
- -taste —–GARNISH—– 1/4 lb Smoked salmon — julieened
- 1 tb Fresh dill — chopped
- 4 tb Pickled red cabbage
- 1 oz Sevruga caviar
Method
- In a soup pot, saute 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.
- Nutritional info per serving: 331 cal; 10g pro, 27g carb, 22g fat (57%) Source: Cafe des Artistes, Key West, Fl Miami Herald. 4/11/96.
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