Chef Andrew Berman's Potato-Horseradish Soup

* Exported from MasterCook *

CHEF ANDREW BERMAN'S POTATO-HORSERADISH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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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