- Cook Time
- Prep Time
- Cold Potato Soup:
- 6 Leeks
- 1/4 cups Olive oil
- 6 Idaho Potatoes
- 2 cups Cream
- Salt and pepper to taste
- nutmeg to taste Tomato Soup:
- 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
Potato Soup Method:
1 Sweat leeks in olive oil. Add potatoes, cream, salt and pepper.
2 Cook until potatoes are soft. Puree in large blender, adding more cream if necessary.
3 Add nutmeg and additional salt and pepper to taste. Chill before serving.
Tomato Soup Method:
1 Sweat shallots and garlic in olive oil. Add tomatoes and cook down until liquid is almost gone. Add salt, cayenne and basil.
2 Puree by beurre mixer. Chill before serving.
1 Pour equal portions of soup into chilled martini glass.
2 Garnish with a vodka splash, caviar, chopped chives, smoked salmon and Idaho Potato sticks.
Source: Idaho Potato Commission