How to Make Potato Soup with Gravlax Rosettes - A Step-by-Step Guide

Are you craving a warm and creamy soup that will satisfy your hunger and keep you cozy on a cold winter's night? Look no further than this delicious recipe for Potato Soup with Gravlax Rosettes. This soup combines the rich and creamy texture of potatoes with the delicate and savory flavor of gravlax, creating a dish that is both comforting and elegant.

As the colder months approach, there is nothing quite like a hot bowl of soup to warm you up from the inside out. This Potato Soup with...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    331 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 49mg
    • Sodium: 842mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 12g
    • Vitamin C: 12mg
    • Calcium: 82mg
    • Iron: 2mg
    • Potassium: 760mg