Potato Soup With Gravlax Rosettes

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon lemon juice, or to taste
• 4 (1 ounce) slices thinly sliced smoked salmon (gravlax)
• 2 tablespoons mascarpone cheese
• 1 tablespoon chopped fresh chives

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 55 mins


• 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.