Recipe for Chef Andrew Bermans Potato-Horseradish Soup

Site Search Engine - Search Over 300,000 Recipes

Yield:

6 Servings

Ingredients:

Amount	Ingredient
3 med	Leeks, white only, sliced fine
1 med	Onion, diced
2 tbl	Butter
4 med	Potatoes, peeled and diced
4 cup	Chicken stock
1/2 cup	Heavy cream
	Salt and freshly ground pepper
	ds Nutmeg
3 oz	Prepared horseradish or to taste
	----------------- GARNISH ----------------
1/4 lb	Smoked salmon, julieened
1 tbl	Fresh dill, chopped
4 tbl	Pickled red cabbage

Instructions:

Instructions: 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.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Chef :: Chef Ashbells Tea Marinated Grilled Chicken Breast ...