As requested here is the recipe for Yukon Gold Potato Cream Soup Ingredient Potato Soup Potato Yukon gold 3 lbs Onion Red 1 lbs Celery 1 lbs Butter solids 1 lbs House wine white ½ qt Cream heavy 1 qt Cheese Swiss 8 oz Cheddar cheese 8 oz Parmesan cheese 8 oz Salt & Pepper To taste Truffle oil 1 fl oz White chicken stock 1/2 gallon Infused Half & Half Half & Half 1 qt Red onions 8 oz Leeks 8 oz Carrots 8 oz Celery 8 oz Garlic peeled fresh 2 oz Mushroom stalks 4 oz Thyme stalks 1 oz Dijon mustard .5 oz Black whole pepper few Bay leaf few Olive oil blended Salt and white pepper powder to taste For Garlic Croutons Bread Slice .5 ea Garlic - fresh chopped 8 oz Cheese-parmesan grated 0.5 lb Oil - olive blended ½ gl Salt & black crushed pepper to taste Garnish Chives - .5 bunches Procedure Garlic croutons • Sauté garlic in olive oil (do not color). • Trim and cut bread into ½ in dices. • Toss bread in garlic and parmesan cheese - toast until nicely browned and crisp. Infused half and half • Cut all the vegetables into large chunks • Sweat the vegetables in the olive oil and add half and half. Add rest of the ingredients and bring to boil. • Remove from the heat and store covered with silver foil for about an hour or until half and half • is at room temperature.(with vegetables still inside to let the flavors infuse) carefully strain and discard the vegetables. • Note: do not boil too much and be careful not to mash vegetables. Also be careful with the amount of carrot used as half and half should not change color. Potato soup • Sweat onion and celery in olive oil, and deglaze with white wine. • Add chicken stock and potatoes; simmer until potatoes are fully cooked season. • Mash potatoes with a wire whisk to smooth consistency. • Finish with half & half, heavy cream, all the cheeses and truffle oil. Soup should not have lump should be very fine and smooth. • Adjust seasoning and garnish with chopped chives. • Serve croutons separately.
Posted on: Fri, 04 Oct 2013 10:30:59 +0000
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