Warm Potato Soup with Truffled Herb Ricotta
Recipe Date:
June 24, 2019
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 lb sweet onions
- 3 lbs russet potatoes
- 4 liters chicken stock (16.5 cups)
- 6 branches thyme
- 1 tbsp white pepper
- 6 cloves garlic
- Salt
- butter or chicken fat
- 2 cups heavy cream
- 4 ozs butter
- 4 slices smoked bacon, pieced and crisped
Directions
Peel and slice onions. Peel and dice potatoes. Mince garlic. Heat chicken fat over medium heat, add onions and cook till soft but not brown. Add garlic, potatoes, herbs, pepper and stock. Simmer 1 hour. Add cream. Purée with a hand blender adding butter while pureeing. Season with salt as needed.
Whisk together ricotta, salt, white pepper, and truffle oil. Pipe on top of soup in bowl. Garnish with cooked bacon pieces. Serve with Ravines 2013 Chardonnay (learn more here).
