cook like michael herschman

Even though warm weather is upon us, we live in Cleveland and know better – there are still plenty of below average days left (like this weekend) until summer. And on those days, why not try this soup from chef Michael Herschman, who can now be found at the wonderful Menu6. This recipe makes a lot of soup, you may want to cut in half (or invite company!).

Fennel & Potato Soup with Smoked Salmon Fritters

In large pot sauté in olive oil:

  • 2 white onions, diced
  • 1/2 head celery, diced
  • 1 heads fennel, cored, diced
  • 3# Yukon gold potatoes, diced
  • 1/4 cup garlic, thinly sliced
  • 1 tablespoon fennel seed (toast over medium flame in saute pan until aromatic)

Deglaze pot with 2 cups white wine; cook out white wine. Add 1 1/2 gallons chicken stock. Season with kosher salt and black pepper. Bring to boil and simmer to reduce until vegetables are tender. Add 1 quart heavy cream and bring to boil; simmer. Puree with 1 bunch of flat parsley; sieve.

Smoked Salmon Fritter

In food processor, combine:

  • 1/2# smoked salmon
  • 1 egg
  • ¼ tsp baking powder

Pulse to make a smooth pink paste. Scrape side with rubber spatula. Slowly drizzle in heavy cream to create a light pink mousse (about ½ cup). Test 1 small teaspoon sized quenelle in 325F frying oil (peanut or canola).

Presentation: Fry 3 quenelles of smoked salmon batter per serving. Place in center of soup and garnish with lemon olive oil or even a dollop of caviar.

Heinen's Logo PMS 350 & 209This post was sponsored by Heinen’s. When making Herschman’s soup at home, Mark Chonko, the wine specialist for the Brecksville store recommends a sparkling wine or champagne because it would cut through some of the spice and enhance the salmon. His picks include Gerard Bertrand Cremant ($14.99) or Veuve Clicquot Brut ($56.99).