Purée of Potato Soup
PAIR WITH
Serving Size
64 oz (Eight 8-oz servings)
|
Total Time
1.5 Hours
Soup Ingredients
- 3 shallots, cut into rings
- 2 ribs celery, cut into ¼-inch pieces
- ½ bulb fennel, cut into ¼-inch pieces
- 4 oz butter
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
- ⅓ cup white wine
- 40 oz vegetable stock
- 1 bay leaf
- 1 teaspoon white pepper
- 12 oz heavy cream
- Salt to taste
Soup Technique
- In a pot, sweat the shallots, celery, and fennel in butter until soft and the butter begins to brown.
- Deglaze with white wine.
- Add vegetable stock, potatoes, bay leaf, and white pepper. Simmer until the potatoes are soft.
- Stir in heavy cream and simmer for 5 more minutes.
- Allow to cool for 15 minutes.
- Blend on high until smooth and pass through a fine metal strainer.
- Season to taste with salt.
Garnish Ingredients
- 1 cup diced crispy bacon
- ½ cup thinly sliced spring onions
- ½ cup chopped toasted almonds
Plating Ingredients
- Serve in warm bowls.
- Garnish each serving with spring onions, bacon, and almonds in the center of the bowl.
