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Chef Andrew Berman's Potato Horseradish Soup
Ingredients
- 3 med Leeks, white only, sliced fine
- 1 med Onion, diced
- 2 Tbsp. Butter
- 4 med Potatoes, peeled and diced
- 4 c. Chicken stock
- 1 1/2 c. Heavy cream Salt and freshly grnd pepper ds Nutmeg
- 3 ounce Prepared horseradish or possibly to taste
- 1/4 lb Smoked salmon, julieened
- 1 Tbsp. Fresh dill, minced
- 4 Tbsp. Pickled red cabbage
- 1 ounce Sevruga caviar
Directions
- In a soup pot, saute/fry leeks and onion in butter for 3 min. Add in potatoes and chicken stock. Bring to a boil and simmer 20 min. Put through a sieve or possibly into a blender to puree, and add in heavy cream. Season with salt, pepper and nutmeg. Add in horseradish and stain the soup if you like. Refrigeratein an ice bath and chill. Just prior to serving, ladle into bowls and garnish with salmon, dill, pickled cabbage and caviar.
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