Indulge in the velvety embrace of this potato soup, adorned with delicate gravlax rosettes. A symphony of creamy textures and smoky flavors, perfect as an elegant starter or a comforting main course.

Follow The Directions

01

Step

Melt butter in a saucepan over low heat, then add the potatoes and onion. Cook, stirring occasionally, until the onion becomes translucent (about 3 minutes).

02

Step

Increase 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 (10-15 minutes).

03

Step

Pour the mixture into a large bowl and puree using a food mill, then return it to the saucepan. Discard any fibrous vegetables left in the food mill.

04

Step

Gently bring the pureed soup back to a simmer over medium-low heat. Whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to your liking.

05

Step

Preheat oven to 200 degrees F (95 degrees C). Warm 4 oven-safe soup plates for about 5 minutes.

06

Step

Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning it out at the top. Place a salmon rosette into each warmed soup plate.

07

Step

Gently pour the soup over the rosette. Drizzle each bowl with about 1/2 tablespoon of mascarpone cheese and sprinkle with chives before serving.

For an even smoother soup, use an immersion blender directly in the saucepan after cooking.
Adjust the amount of lemon juice to brighten the soup according to your preference.
Ensure the gravlax is of high quality for the best flavor.
For a richer flavor, consider using chicken broth instead of vegetable broth.