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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From _The Red Cat Cookbook_ by Jimmy Bradley and Andrew Friedman. Ingredients:
3 tablespoons butter, divided |
1 small shallot, finely chopped |
1 1/2 lbs idaho potatoes, peeled and quartered (about 2 medium potatoes) |
3 cups low sodium chicken broth |
3 cups water |
1 1/2 cups milk |
1 1/2 cups heavy cream |
salt, to taste |
fresh ground black pepper, to taste |
cayenne pepper, to taste |
3/4 cup grated gruyere cheese (about 6 ounces) |
2 teaspoons hot paprika |
2 scallions, white and green parts, finely sliced |
Directions:
1. Melt 2 tablespoons of butter in a heavy soup pot. Saute shallot in butter until translucent and soft, about 3 minutes. Add the potatoes, chicken broth and water. Bring to a boil, then reduce to a simmer. Cook 15 minutes or until potatoes are soft when poked with a knife-tip. Strain the liquid into a bowl and set aside.
2. Pass potatoes through a food mill or ricer. Return to soup pot with milk, cream and 1 1/2 cups of cooking liquor. Whisk gently until combined well, but do not overwork the potatoes. Season with salt, pepper and cayenne to taste, then add remaining 1 tablespoon of butter.
3. Divide Gruyere equally between four soup bowls. Ladle soup over cheese. Sprinkle with paprika and scallions to garnish.
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