| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Miamiherald, Soups/stews |
6 |
Servings |
INGREDIENTS
| 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 |
| 1/4 |
lb |
Smoked salmon; julieened |
| 1 |
tb |
Fresh dill; chopped |
| 4 |
tb |
Pickled red cabbage |
| 1 |
oz |
Sevruga caviar |
INSTRUCTIONS
GARNISH
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 MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 01:41:07 +0000
From: Marina <thecollector@worldnet.att.net>
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