Chef Andrew Berman's Potato-Horseradish Soup

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

In a soup pot, saute leeks and onion in butter for 3 minutes. Add potatoes and chicken stock. Bring to a boil and simmer 20 minutes. Put through a sieve or into a blender to puree, and add heavy cream. Season with salt, pepper and nutmeg. Add horseradish and stain the soup if desired. Chill in an ice bath and refrigerate. Just prior to serving, ladle into bowls and garnish with salmon, dill, pickled cabbage and caviar. Nutritional info per serving: 331 cal; 10g pro, 27g carb, 22g fat (57%) Source: Cafe des Artistes, Key West, Fl Miami Herald. 4/11/96