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Ingredients
| unsalted butter: 1 tsp |
| white potatoes: 3 whole potatoes (peeled and finely diced) |
| onions: 1 (chopped) |
| vegetable stock: 2 cups |
| mascarpone cheese: 2 Tbl |
| salt: 1 dash (to taste) |
| black pepper: 1 dash (to taste) |
| lemon juice: 1/2 tsp (or to taste) |
| smoked chinook salmon: 1 oz (thinly sliced) |
garnish
| mascarpone cheese: 2 tsp |
| chives (chopped): 1 tsp (chopped) |
Potato Soup with Gravlax Rosettes
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
- Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
- Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
- Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.