Potato Soup With Gravlax Rosettes Recipe

• 1 tbsp Butter
• 3 Russet Potatoes (peeled and finely diced)
• 1 Onion (chopped)
• 2 cups Vegetable Broth
• 6 tbsp Mascarpone Cheese
• Salt (to taste)
• Black Pepper (to taste)
• ½ tsp Lemon Juice (or to taste)
• 4 (1 oz) slices Smoked Salmon (thinly sliced)
• 2 tbsp Mascarpone Cheese
• 1 tbsp fresh Chives (chopped)

• Place a saucepan on low heat and melt butter.
• Add potatoes and onions. Stir and cook for about 3 minutes till the onion becomes translucent.
• Increase the flame to medium and pour vegetable broth. Boil the liquid.
• Reduce heat to simmer and cover the saucepan. Cook for 10 to 15 minutes till the potatoes turn tender.
• Puree the mixture through a food mill and return back to the saucepan. Discard any remainders in the food mill.
• Simmer the pureed soup on medium-low flame.
• Add 6 tbsp of mascarpone cheese. Whisk well.
• Add salt, black pepper and lemon juice. Stir.
• Preheat oven to 200 °F (95 °C).
• Heat 4 oven-safe soup plates in the oven for 5 minutes.
• Roll a slice of smoked salmon into a rose and pinch the roll at the bottom. Thereafter, fan the roll out at the top.
• Repeat with the remaining salmon slices.
• Place a rosette of salmon into the bottom of each warmed soup plate.
• Pour the soup over the rosette.
• Drizzle ½ tbsp of mascarpone cheese over the soup.
• Sprinkle chives and serve immediately.