Photo: Roast Yukon Gold Potato Soup Recipe
Ingredients
Soup:
- 1/8 cup extra-virgin olive oil
- 1 shallot, peeled and finely sliced
- 2 large Yukon gold potatoes
- 34 ounces vegetable stock, heated to a boil
- 2 cloves garlic
- 1/2 cup cream, optional
- 8 black peppercorns (crushed)
- Kosher salt
Garnish:
- 1/2 cup vegetable stock
- 1 Yukon gold salferino
- 2 purple potato salferino
- 3 teaspoons black truffle shavings, finely chopped
- 2 tablespoons butter
- Snipped chives
Directions
Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
To serve, top soup with garnish and sprinkle with chives.
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By noooyawkca_13079645
somewhere, 72
on December 10, 2010
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This recipe is buried stupid hyperlinks on ridiculously simple cooking terms, such as salt. HOWEVER, there is no hyperlink on SALFERINO. Went to Google--much better definitions, techniques, and more.
I put recipes on my computer because I have tons of cookbooks and cannot find a thing. There are too many screwed up recipes and poorly written explanations. The hyperlinks are just another insult by FN. Contacting FN has been futile. This nonsense does not encourage the purchase of FN magazine or cookbooks.
By melone4_12089220
Hoffman Estates, 52
on November 29, 2009
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I made this and after I doctored it up a little, it was great. First I doubled it because I didn't think this would feed 3 people. For a double recipe, I added a 3lb bag of potatoes because we wanted much more potatoes than what the recipe called for. In the end, the soup was not thick at all so I added a rue (with almost a full stick of butter and a lot more cream. After this, it was great and I will make it again. If you're looking for a thicker soup, you MUST add a rue or you will not get it with this one. The recipe itself doesn't call for a thickening agent so this is strictly a flavorful broth soup with some potatoes which may be what you want. I made it into a rich, thick soup that I'll make again.
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