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Recipe by: shaden
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See below ingredients and instructions of the recipe
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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