Yukon Gold Potato Soup With Roasted Garlic And Red Peppers Recipes

ROAST YUKON GOLD POTATO SOUP

Steps:

• 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.

YUKON GOLD POTATO SOUP WITH ROASTED GARLIC AND RED PEPPERS

Steps:

• Preheat oven to 350F, or toaster oven to 375°F Place whole garlic head on baking sheet and bake for 40 minutes.
• Heat oil in a soup pot. Add onion and saute over med heat until golden brown.
• Add potatoes, apple, wine and just enough water to cover. Bring to rapid boil, then lower heat.
• Cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
• When garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
• Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
• Add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
• Stir in the creamer and simmer gently for 5 minutes longer.
• Season with salt and pepper.

YUKON GOLD POTATO AND CHIVE SOUP

Steps:

• Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
• Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
• Ladle soup into bowls. Top with dollop of sour cream and serve.