Idaho® Potato and Tomato Soup
Servings
Ingredients
- 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
Instructions
Preparation
- 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.To Serve: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