Description
A smooth and soulful soup that is easy to prepare and a great hit at winter dinner parties as a starter.
Ingredients
- 1 tablespoon butter
- 3 russet potatoes, peeled and finely diced
- 1 onion, chopped
- 2 cups vegetable broth
- 6 tablespoons mascarpone cheese
- salt and black pepper to taste
- ½ teaspoon lemon juice, or to taste
- 4 (1 ounce) slices thinly sliced smoked salmon (gravlax)
- 2 tablespoons mascarpone cheese
- 1 tablespoon chopped fresh chives
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 4