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Potato and Watercress Soup with Crisp Potato Pancakes and Smoked Salmon (Emeril Lagasse) Recipe

Potato and Watercress Soup with Crisp Potato Pancakes and Smoked Salmon (Emeril Lagasse) Recipe

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Potato and Watercress Soup with Crisp Potato Pancakes and Smoked Salmon (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp unsalted butter
1 1/2 cups chopped yellow onions
1 tsp minced garlic
1 lb yellow finn potatoes, peeled and cut into 1/2-inch dice
1 tsp chopped marjoram
1 tsp salt
1/2 tsp ground black pepper
4 cups chicken stock
3/4 cup heavy cream
2 bunches fresh watercress, well rinsed , tough stems removed, and roughly chopped
potato pancakes , recipe follows
1/4 lb smoked salmon
1/4 cup sour cream
1 oz salmon caviar
1 lb baking potatoes , like russets, peeled
1/4 cup vegetable oil
salt
freshly ground black pepper

Directions:

In a large saucepan, melt the butter over medium-high heat. Add the onions and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the potatoes, marjoram, salt, and pepper, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes. Add the watercress and cook until the potatoes are tender, about 10 minutes.
Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor or blender. Add the cream and return to medium heat. Cook, stirring occasionally, until heated through, adding more cream, if a thinner soup is desired. Adjust seasoning, to taste.
Drape each potato pancake wedge with a slice of smoked salmon, topped with 2 teaspoons of sour cream, and 1/2 teaspoon of salmon caviar. Serve with soup.
Potato Pancakes:
Grate the potatoes and squeeze between towels to dry.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Toss the potatoes lightly with salt and pepper and add in batches to the skillet, pressing down with a spatula to form a cake. As the potato cake starts to crust on the bottom, cover, and cook over medium-low heat until brown and crusty on the bottom, about 7 to 10 minutes. Flip the potato cake and add the remaining oil to the pan. Cook until the cake is brown on the second side and cooked through, about 5 minutes.
Remove from the pan and cut into 6 wedges.
Yield: 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.86 Kcal (1502 kJ)
Calories from fat	226.18 Kcal
		% Daily Value*
Total Fat	25.13g	39%
Cholesterol	71.41mg	24%
Sodium	852.41mg	36%
Potassium	271.47mg	6%
Total Carbs	23.21g	8%
Sugars	3.21g	13%
Dietary Fiber	2.05g	8%
Protein	11.92g	24%
Vitamin C	1.2mg	2%
Iron	0.3mg	2%
Calcium	64.7mg	6%

Amount Per 100 g
Calories	111.47 Kcal (467 kJ)
Calories from fat	70.25 Kcal
		% Daily Value*
Total Fat	7.81g	39%
Cholesterol	22.18mg	24%
Sodium	264.77mg	36%
Potassium	84.32mg	6%
Total Carbs	7.21g	8%
Sugars	1g	13%
Dietary Fiber	0.64g	8%
Protein	3.7g	24%
Vitamin C	0.4mg	2%
Iron	0.1mg	2%
Calcium	20.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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