There's no better way to beat the winter blues than a delightful bowl of soup. Try this recipe from guest mentor Joe Beef. You're sure to be satisfied.Yukon Gold SoupIngredients:
2 pounds yukon gold potatoes, peeled and cubed
250 ml, cooking cream 35%
500 ml milk
750 ml chicken stock
4 tablespoons of butter
one garlic clove, sliced
salt and pepper to tasteDirections:
1. For the Soup:
In a pot on medium heat bring the potatoes to a simmer in salted water, when well cooked, drain and set aside in a bowl covered with saran wrap.
2. Rinse your pot and put in the milk, stock, cream and the garlic, bring to a gentle simmer and cook for 8-10, so the garlic doesn't taste raw any more. Set aside a cup of the liquid aside.
3. Add the potatoes, start by adding the half of the amount, then add the rest according to the texture while buzzing with a hand blender. Season to taste and add the butter. Remember you have a cup of liquid if the soup gets to thick. You will probably end up using it so keep it warm.
4. To Garnish:
The beauty of this soup, is that it's a big white page and you can do anything you want. We like a few snails and a drizzle of garlic butter, and the meat of a few ribs.
If I am serving it with breakfast I add some crumbled potato crisps or five, if not more, kinds of smoked fish. i cut them into bite size, warm them briefly and top the soup. Then i finish it with a little crouton of dense pumpernickel, some beet horseradish and chives.