Chef Andrew Berman's Potato-Horseradish Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 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 |
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