Potato-Garlic Soup with Sorrel Pesto
Soups • European
Description
The soup is reminiscent of vichyssoise — the same potatoes and leeks are sautéed, then cooked in broth and blended until smooth. This time, however, garlic, Madeira, and brandy literally come into play, adding a pleasant spiciness to the soup. There is much less leek than potato, making it a bit heartier than delicate vichyssoise. The sorrel pesto is a delightful but optional addition.
Ingredients
- New Potatoes 0 lbs
- Leek 2 stalks
- Shallot 4 heads
- Garlic 4 cloves
- Sorrel 10 oz
- Cognac 5 fl oz
- Madeira 5 fl oz
- Chicken Broth 1½ l
- Olive Oil 5 fl oz
- Butter 0 oz
- Brown Sugar 0 oz
- Parmesan Cheese 0 oz
- Pistachios 0 oz
- Parsley to taste
- Fresh Mint to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the potatoes into small cubes and sauté them in a mixture of 50g each of olive oil and butter.
Step 2
Add the finely chopped leek and sauté, stirring, for about five minutes. Then add the minced garlic and cook for another minute. Pour in the Madeira and brandy, sprinkle in the sugar, and simmer for two minutes, after which add the broth and cook for another fifteen to twenty minutes.
Step 3
Slice the shallots into thin half-rings, arrange them on a baking sheet, drizzle with oil, and roast in a preheated oven at 355°F for fifteen minutes, until the onions turn into chips.
Step 4
For the pesto sauce, blend together olive oil, sorrel, mint, nuts, and Parmesan cheese.
Step 5
Blend the soup until smooth and creamy. Serve garnished with onion chips and pesto.
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