FEBRUARY 24 • 2022 | 55

Shoestring potato fries for 
garnish 

Directions
1. Mise en place! Dice your 
potatoes and onion, mince 
the garlic and open the 
containers of stock. Heat 
a large pot over medi-
um-high heat and melt the 
butter; add a little neutral 
cooking oil to the pot as 
well to help prevent burn-
ing.
2. Once the butter has 
foamed and melted, add 
the onions, season with 
a good pinch of salt and 
cook over medium-high 
to high heat until they’re 
just beginning to brown. 
Add more oil as needed to 
keep them frying.
3. Add the garlic and 
cook for 1-2 minutes, mix-

ing frequently, until the 
garlic is wildly fragrant.
4. Pour in the stock, 
stir well and then add the 
diced potatoes. Discard 
the water they were soak-
ing in but save that potato 
starch and mix it into the 
soup pot as well.
5. Bring to a boil, reduce 
to a simmer, cover and 
cook for 20-30 minutes, 
stirring occasionally, until 
the potatoes crush easily 
with a pair of tongs or 
when pressed against 
the side of the pot with a 
spoon.
6. Remove the pot from 
the stove and puree the 
soup with an immersion 
blender. Once pureed, 
slowly pour in the heavy 
cream while running the 
immersion blender, stirring 
it around a little to fully 
incorporate the cream. 
Taste and adjust season-
ings here with salt and 
white pepper. In addition, 
if it’s too thick, add some 
liquid; if it feels too thin, 
let it simmer on the stove 
gently, stirring frequently, 
to help thicken it up a bit.

7. Return to the stove 
and hold warm or chill for 
later use. Soups like this 
are frequently better the 
next day.
8. Garnish with chives, 
shoestring potatoes and 
a dollop of sour cream if 
you like.
Vary up this recipe in 
your preferred manner: 
Replace up to half of the 
heavy cream with sour 
cream or add one or two 
peeled and diced apples 
into the soup pot with the 
potatoes to add a touch of 
applesauce to the bowl. 

Note: Vegetable stock can be 
made from almost any veggies 
and as such, if you’ve made 
yourself a batch with a bunch 
of green beans or greenery in 
it, you might not want to use 
that for this dish as the flavors 
don’t necessarily work that well 
together.

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