Ingredients:
6 Idaho potatoes
1 quart vegetable stock
1 quart heavy cream
2 cups leeks, julienned
1/2 Spanish onion, julienned
3 cloves garlic, minced
2 sprigs thyme, leaves removed from the stem
2 tablespoons blended oil
Pinch of salt and pepper
Procedure:
Recipe Type: Authentic6 Idaho potatoes
1 quart vegetable stock
1 quart heavy cream
2 cups leeks, julienned
1/2 Spanish onion, julienned
3 cloves garlic, minced
2 sprigs thyme, leaves removed from the stem
2 tablespoons blended oil
Pinch of salt and pepper
Procedure:
- Peel and dice the potatoes, and reserve in cold water.
- Bring a medium-sized pot to medium/high heat. Let heat for 1 minute. Add oil, onion and leeks to the pot. Stir continuously for 3-4 minutes or until translucent. Add garlic and thyme, cook for 1 minute, and then season with salt and pepper. Add potatoes and sauté for 5 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add cream and bring to a boil.
- Reduce heat to a simmer for 20 minutes.
- Remove from heat. Season to taste, blend with a hand blender, and then, if necessary, strain through a fine mesh sieve.
- Serve hot.
Submitted By: The Farmers’ Cabinet
Recipe Author: The Farmers’ Cabinet
Restaurant: The Farmers’ Cabinet, 1113 Walnut Street, Philadelphia, PA, USA
Source: http://www.centercityphila.org/docs/CCCooks_Fall2012Supp.pdf