🫙 From the Spice Rack
Chef Andrew Berman's Potato-Horseradish Soup
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 Nu...
maineasy
Ingredients8 items
Ingredients
- 3medium leeks -- white only, sliced
- 2tbsp butter
- 4medium potatoes -- peeled and diced
- 4cup chicken stock
- 11/2 c heavy cream
- 1tbsp fresh dill -- chopped
- 4tbsp pickled red cabbage
- 1ozsevruga caviar
Directions
- 1
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 cre
- 2
Add potatoes and chicken stock
- 3
Bring to a boil and simmer 20 minutes
- 4
Put through a sieve or into a blender to puree, and add heavy cream
- 5
Season with salt, pepper and nutmeg
- 6
Add horseradish and stain the soup if desired
- 7
Chill in an ice bath and refrigerate
- 8
Just prior to serving, ladle into bowls and garnish with salmon, dill, pickled cabbage and caviar