Idaho® Potato and Tomato Soup
Recipe courtesy of John Sedlar, writer, owner and executive chef of the Playa in Los Angeles, California.
Cold Potato Soup:
1/4 cup olive oil
6 Idaho® Potatoes
2 cups cream
Salt and ground black pepper to taste
Nutmeg to taste
Concasse of 2 quarts of tomatoes*
1/2 cup shallots, finely diced
1/2 cup garlic, finely minced
6 oz. olive oil
Salt and cayenne pepper to taste
1/2 cup basil, finely chopped
Optional Garnishes: Vodka, caviar, chopped chives, smoked salmon and Idaho potato sticks
- For Potato Soup: Sweat leeks in olive oil. Add potatoes, cream, salt and pepper. Cook until potatoes are soft. Purée in large blender, adding more cream if necessary. Add nutmeg and additional salt and pepper to taste. Chill before serving.
- For Tomato Soup: Sweat shallots and garlic in olive oil. Add tomatoes and cook down until liquid is almost gone. Add salt, cayenne and basil. Purée by beurre mixer (or an immersion blender). Chill before serving.
- To Serve: Pour equal portions of soup into a chilled martini glass. Garnish with a vodka splash, caviar, chopped chives, smoked salmon and Idaho potato sticks, if desired.
Makes 6 servings.
*For tomato concassé (pronounced "kon-kah-SAY"), peel, seed and dice tomatoes.
Recipe and photograph courtesy of the Idaho Potato Commission.