Yukon Gold Potato Soup With Chive Oil, Beet Reduction And Sweet Garlic Confit Croutons
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
5 tbsps
Unsalted Butter (divided)3 cup
Canola Oil1 bunch
Chives (fresh)3 large
Beets (peeled and diced small)1
WaterDirections:
1
Put the potatoes in a large stock pot of salted cold water
2
Cover and bring to boil over medium heat
3
Lower the heat to a simmer and cook until tender
4
Once the potatoes are cooked, pour them into a strainer, removing all of the water
5
Put them back into the original pot
6
If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn
7
Turn off the heat, cover and keep warm
8
In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil
9
When the butter has melted, add the onions, shallots and carrots
10
Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing
11
Saute for approximately 5 minutes, then add 2 quarts of vegetable stock
12
Keep the stock at a low simmer for about 30 minutes
13
Taste the stock and season with kosher salt and black pepper, to taste
14
While stock is cooking, make Garlic Confit for croutons: In a small saucepan over medium-low heat, add canola oil and whole peeled garlic
15
Allow to cook until very tender to the touch, about 30 to 45 minutes
16
It should be like roasted garlic where you can smash and spread it
17
Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree
18
Set aside
19
Pour half of the stock into the pot of cooked potatoes
20
Using a hand mixer or immersion blender, puree the potatoes
21
Continue to add stock accordingly until the puree is thick but still pourable
22
Make sure the whole mixture is smooth
23
If the soup is still too thick, add more stock
24
Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes
25
Strain the soup at least twice to get a nice smooth texture
26
Add the strained soup to a fresh clean pot and put it over medium-low heat
27
Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter
28
(This is where your palette is going to come into play, you can make this as smooth and buttery as you want
29
) Season with kosher salt and white pepper
30
Keep whisking and stirring, so as not to let the soup burn
31
Lower the heat and keep the soup warm
32
To make the garlic croutons: Preheat oven to 375 degrees F
33
Brush the garlic oil on both sides of the bread slices
34
Arrange them on a sheet pan and put in the oven to toast on both sides
35
Remove from oven and spread prepared garlic confit on top
36
Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup
37
Squeeze another large circle of beet reduction directly on top of the chive oil
38
Put 1 garlic crouton in the middle of each bowl
39
Garnish the croutons with a sprinkle of finely chopped chives
40
Fill a bowl with ice and water
41
Bring a medium saucepan of water to a boil over medium heat
42
Once the water is at a boil, hold the bunch of chives with a pair of tongs
43
Put the chives into the water for 3 seconds and immediately remove to the ice water
44
Drain and dry the chives with a paper towel
45
In a blender add chives and oil and puree until smooth and thoroughly blended
46
Allow the mixture to sit overnight, then strain to remove any chive particles
47
Strain again through 4 layers of cheesecloth
48
Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature
49
Puree the beets with a little bit of water in blender
50
Strain through a mesh strainer into a saucepan
51
Heat beet juice slowly over low heat and add the lemon juice
52
Pour the mixture through a fine mesh sieve and put it into a squeeze bottle