You have all seen the news that Chicago and other parts of the Midwest have been buried in a snowstorm. Official totals as of this morning bring the snowfall to 19 inches. Beautiful, white snow. Until you have to leave the house. So, my solution is to make a warm, comforting pot of Potato and Shallot soup.
Step 1: saute onions:
Like most of the recipes that I offer, variation is the key. Personalizing to fit your tastes, time and available ingredients makes this a super easy meal. If you have read any of my other blog posts, you will see that I am a fan of Penzey’s Spices. The variety of spices, herbs and seasonings they offer is quite extensive, easy to find online or in their stores and comes with a catalog filled with ideas on how to use their products. I also appreciate the number of salt free options that they have. This gives me the control to add the amount of salt that I want to my recipes.
For this potato soup recipe, I am using Sunny Paris. There are so many uses for it from breakfast through dinner. It is made up of shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf. Just like in the soup, you can use as much or little to infuse the flavors in to the dish you are making.
Step two: boil the chopped potatoes until fork tender:
If you have never used an immersion blender, I would highly suggest you consider adding one to your cabinet of kitchen tools. While blenders and food processors do work, this piece of equipment makes the process of pureeing soups and sauces already in the pot very convenient. Less to clean up at the end, too. And no need to worry about scratching the bottom of your pot as the design of the immersion blender makes it safe to use. Here’s one I like:
- 4 pounds of Idaho potatoes, washed, peeled and cut into 1 inch pieces
- 1 onion, diced
- 1 - 2 tablespoons olive oil
- 1 shallot
- 1/4 cup white wine
- 2-4 cups broth - chicken or vegetable, warm
- Penzeys Sunny Paris - 1-2 tablespoons, to taste
- Salt and Pepper
- In one large pot, bring water to boil, adding potatoes slowly. Reduce heat to simmer. Let potatoes cook till soft. Approximately 20 minutes.
- In 5.5 quart dutch oven, saute onions in olive oil till translucent. Add wine and scrape up any brown, toasty onion pieces.
- Add softened potatoes to onions. Add 3-4 cups of vegetable or chicken broth to mixture.
- Using an immersion blender, puree the potatoes to the consistency you like. Half pureed and half chunky soup works for me.
- Add Sunny Paris to the soup, stirring to incorporate and let it rest on low heat for 20 minutes.
- Slice shallots into small pieces. Saute in a little olive oil just to give it a light brown color with a slight crunch. To remove excess oil, remove onions from pan and put on paper towel for just a few seconds.
- Garnish soup with shallots and sprinkle of Sunny Paris and a homemade crouton.
- Tip: save some of the water that you cooked the potatoes in should you need to thin the soup a bit when you reheat it for another day.
The beauty of a recipe like this is it is totally adaptable to your preferences and available ingredients. Which, in my opinion, makes it the best kind of recipe ever!
Hope you enjoy my recipe for Potato and Shallot Soup. Stay warm!
Thanks for stopping by.