*  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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