Recipe - Chef Andrew Bermans Potato-Horseradish Soup

3 md Leeks; white only, cut or sliced up
fine
1 md Onion; minced
2 tablespoon Butter
4 md Potatoes; peeled and minced
4 cup Chicken stock
1 One half cup Heavy cream
Salt and freshly ground
pepper
ds Nutmeg
3 ounce Prepared horseradish or to
taste

GARNISH
One fourth pound Smoked salmon; julieened
1 tablespoon Fresh dill; chopped
4 tablespoon Pickled red cabbage
1 ounce 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
Posted to MCRecipe Digest V1 #253

Date: Mon, 21 Oct 1996 01:41:07 +0000

From: Marina thecollector@worldnet.att.net