Best 3 Yukon Gold Potato Soup With Chive Oil Beet Reduction And Sweet Garlic Confit Croutons Recipes
Indulge in a symphony of flavors with our Yukon Gold Potato Soup, an exquisite culinary creation that elevates comfort food to an art form. This velvety smooth soup showcases the humble Yukon Gold potato, its delicate taste complemented by a harmonious blend of aromatics and a touch of cream. Each spoonful promises a rich and satisfying experience, enhanced by the ethereal Chive Oil, a vibrant Beet Reduction that adds a touch of earthy sweetness, and the Sweet Garlic Confit Croutons, a crispy and flavorful accompaniment that adds textural contrast to every bite. Prepare to embark on a culinary adventure that celebrates the beauty of simple ingredients transformed into a masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
ROAST YUKON GOLD POTATO SOUP
Provided by Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
- Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
- To serve, top soup with garnish and sprinkle with chives.
BEETS WITH CHIVE CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
YUKON GOLD POTATO AND CHIVE SOUP
Categories Soup/Stew Milk/Cream Blender Dairy Herb Potato Quick & Easy Lunch Winter Chive Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
- Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
- Ladle soup into bowls. Top with dollop of sour cream and serve.
Tips:
- To save time, use pre-peeled and cubed Yukon Gold potatoes.
- For a smoother soup, blend it in a blender or food processor until creamy.
- If you don't have chive oil, you can substitute olive oil or melted butter.
- Beet reduction can be made ahead of time and stored in the refrigerator for up to a week.
- Sweet garlic confit croutons can be made ahead of time and stored in an airtight container at room temperature for up to a week.
Conclusion:
This Yukon Gold potato soup with chive oil, beet reduction, and sweet garlic confit croutons is a delicious and elegant dish that is perfect for a special occasion. The soup is creamy and flavorful, with a hint of sweetness from the beets and garlic. The croutons add a nice crunch and texture. This soup is sure to impress your guests!
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