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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

Nutrition Info

331.2 calories carbohydrate: 34 g cholesterol: 49.2 mg fat: 17.5 g fiber: 3.1 g protein: 11.5 g saturatedFat: 9.1 g servingSize: - sodium: 841.6 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

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