I have had a number of people ask when I was going to post another recipe. This is the best I can do at the moment. This recipe is gluten free and can easily be modified to fit a lacto-vegetarian or vegan diet. Notes and modifications are included in the recipe.
I hope you enjoy.
Potato Soup
Yield: Six main course portions
4 large russet potatoes (3.75 lbs)
1 medium yellow or white onion
4 ribs of celery
12 cups chicken stock or broth, separated
2 bay leaves
1/4 tsp ground white pepper
salt to taste
1 cup heavy cream
For garnish (optional)
2 large carrots
2 1/2 ribs of celery
4 green onions, whites and greens
Peel the potatoes.
Cut the potatoes and vegetables into 1 inch pieces
Combine all vegetables with 8 cups of stock. The stock should just cover the potato/vegetable mixture.
Add the bay leaves, white pepper and salt as needed.
Bring to boil and reduce the heat so the mixture simmers.
Simmer for 25 - 30 minutes or until the potatoes are tender.
Puree the mixture, in batches, in a food processor or blender until smooth (see caution notes at end of recipe)
Strain the mixture back into the soup pot and return to the heat.
Add the remaining four cups of chicken stock to dilute the mixture to soup consistency.
Add the cup of cream.
Bring to a simmer and adjust seasoning as needed.
The soup is ready to serve.
If you wish to make the optional garnish:
Cut the celery and carrot into matchstick size cuts.
Cut the white of the green onions into 1/4 inch size pieces and combine with the carrot and celery.
Cut the green part of the green onions into 1/2 inch diagonal pieces and reserve separately.
Sautee the carrot, celery and green onion mixture in a 1/4 stick of butter until just tender and stir the mixture into the soup. Allow the soup to simmer for five minutes. Sprinkle the green onion tops into the soup when ready for service or sprinkle on top of the soup when served.
Yield: Six main course portions
4 large russet potatoes (3.75 lbs)
1 medium yellow or white onion
4 ribs of celery
12 cups chicken stock or broth, separated
2 bay leaves
1/4 tsp ground white pepper
salt to taste
1 cup heavy cream
For garnish (optional)
2 large carrots
2 1/2 ribs of celery
4 green onions, whites and greens
Peel the potatoes.
Cut the potatoes and vegetables into 1 inch pieces
Combine all vegetables with 8 cups of stock. The stock should just cover the potato/vegetable mixture.
Add the bay leaves, white pepper and salt as needed.
Bring to boil and reduce the heat so the mixture simmers.
Simmer for 25 - 30 minutes or until the potatoes are tender.
Puree the mixture, in batches, in a food processor or blender until smooth (see caution notes at end of recipe)
Strain the mixture back into the soup pot and return to the heat.
Add the remaining four cups of chicken stock to dilute the mixture to soup consistency.
Add the cup of cream.
Bring to a simmer and adjust seasoning as needed.
The soup is ready to serve.
If you wish to make the optional garnish:
Cut the celery and carrot into matchstick size cuts.
Cut the white of the green onions into 1/4 inch size pieces and combine with the carrot and celery.
Cut the green part of the green onions into 1/2 inch diagonal pieces and reserve separately.
Sautee the carrot, celery and green onion mixture in a 1/4 stick of butter until just tender and stir the mixture into the soup. Allow the soup to simmer for five minutes. Sprinkle the green onion tops into the soup when ready for service or sprinkle on top of the soup when served.
Notes:
You do not have to peel the potatoes. The recipe works well without doing so but it does change the appearance and flavor.
You do not have to peel the potatoes. The recipe works well without doing so but it does change the appearance and flavor.
You can substitute red or white potatoes for the russets.
If you are using canned chicken stock or bouillon crystals or cubes you may not need any salt at all.
For vegetarian (lacto-vegetarian) soup: change chicken stock to vegetable stock or
water.
For vegetarian (vegan) soup:
Use vegetable stock or water as noted above. Omit the cream. Take one ripe, peeled and pitted avocado and
puree it with the liquid from the soup until perfectly smooth and stir in. This
will help give you “creaminess.”
All versions of this soup listed above are gluten free.
Another garnish that works quite well for this soup is a
mixture of crisp cooked bacon and chopped green onions sprinkled on top.
CAUTION:
The soup is hot. It will burn you, if you are not careful!
If you use a blender to puree the soup you must vent the cap.
Otherwise the steam will blow the lid off of the blender container and soup will fly everywhere.
Until next time.
Bon Appetit Y'all
Chef Leslie Bartosh
Posts
very interesting tip for adding avocado for the "creaminess."
ReplyDeleteWhen we think about what cream does and it's make up; it's purpose is to add richness. It does this through the use of natural fat. Avocados are also naturally high in fat. So they can be used in some cases to act as the enriching agent.
ReplyDelete