Recipe courtesy of Rick Bartram
Episode: Bermuda
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Roast Yukon Gold Potato Soup
Total:
2 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
15 min
Yield:
4 servings
Level:
Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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