Appetizers and Main Meals for the Modern Family by Frank Orofino

Author:Frank Orofino
Language: eng
Format: epub
ISBN: 9781504906692
Publisher: AuthorHouse
Published: 2015-05-31T16:00:00+00:00

COLD POTATO SOUP

2 Shallots chopped fine

1 Pound golden potatoes

2 Tablespoons butter

¼ Teaspoon of kosher or sea salt

3 Sprigs tyme & 3 bunches parsley wrapped in cheese cloth and tied

1 Cup heavy cream

¼ Teaspoon white pepper

1 Teaspoon minced chives

1 Tablespoon sherry wine

Peel potatoes, wash them and slice into ½ inch pieces. Melt butter in a sauce pan and add the shallots. Cook over low heat until shallots are soft about 3 minutes. Do not allow shallots and butter to get brown. Add 1 ½ quarts of water and bring to boil. Then add 1 tablespoon of salt, the herbs in cheese cloth and the potatoes to the boiling water. Cook for about 25 minutes or until potatoes are soft. Remove the cheese cloth of herbs. Blend the soup well. Add the heavy cream and blend again. Add the salt and pepper.

Allow the soup to cool at room temperature and then refrigerate it for at least 3 hours. Put in bowl and sprinkle with chives and drizzle the top of the soup with sherry wine

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