Page 20 - TLBC0822

Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Watercress Soup with

Smoked Salmon Relish

Amount Measure Ingredient/Prep Method
2 cup watercress
1 each Idaho potatoes, peeled/diced
1 cup onions, chopped
½ cup celery, chopped
½ cup leek, chopped
2 tablespoons garlic, chopped
1 cup white wine
4 cups chicken stock
1 each bay leaf
1 cup heavy cream
salt and pepper to taste
Sauté the onions, bay leaf and garlic until translucent. Add the
celery and leek and sauté for a minute. Add the potatoes and the
white wine. Reduce by a third and add the chicken stock. Season
and cook for 15 - 20 minutes [ until the potatoes are soft ].

Relish
½ pound smoked salmon, chopped
¼ cup red onions, small diced
2 tablespoon chives, chopped
olive oil
In a bowl, combine the salmon, red onions and chives and
drizzle with the olive oil. Season with black pepper.

Garnish the soup with the relish.

18

7/27/22 10:30 PM
TLBC 0822.indd 18
TLBC 0822.indd 18 7/27/22 10:30 PM