Potato Soup with Gravlax Rosettes

Potato Soup with Gravlax Rosettes

0 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    55 m
Swiss Phil
Recipe by  Swiss Phil

“A smooth and soulful soup that is easy to prepare and a great hit at winter dinner parties as a starter.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.)
  2. 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.
  3. Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
  4. 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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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