CHEF ANDREW BERMAN'S POTATO-HORSERADISH SOUP

      Title: CHEF ANDREW BERMAN'S POTATO-HORSERADISH SOUP
  Categories: Miamiherald, Soups/stews
       Yield: 6 Servings
  
       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
 
 MMMMM--------------------------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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