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.
YUKON GOLD POTATO SOUP WITH CHIVE OIL, BEET REDUCTION AND SWEET GARLIC CONFIT CROUTONS
Provided by Doreen Fang
Time 10h55m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Put the potatoes in a large stock pot of salted cold water. Cover and bring to boil over medium heat. Lower the heat to a simmer and cook until tender. Once the potatoes are cooked, pour them into a strainer, removing all of the water. Put them back into the original pot. If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn. Turn off the heat, cover and keep warm.
- In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil. When the butter has melted, add the onions, shallots and carrots. Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing. Saute for approximately 5 minutes, then add 2 quarts of vegetable stock. Keep the stock at a low simmer for about 30 minutes. Taste the stock and season with kosher salt and black pepper, to taste.
- While stock is cooking, make Garlic Confit for croutons:
- In a small saucepan over medium-low heat, add canola oil and whole peeled garlic. Allow to cook until very tender to the touch, about 30 to 45 minutes. It should be like roasted garlic where you can smash and spread it. Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree. Set aside.
- Pour half of the stock into the pot of cooked potatoes. Using a hand mixer or immersion blender, puree the potatoes. Continue to add stock accordingly until the puree is thick but still pourable. Make sure the whole mixture is smooth. If the soup is still too thick, add more stock. Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes. Strain the soup at least twice to get a nice smooth texture.
- Add the strained soup to a fresh clean pot and put it over medium-low heat. Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter. (This is where your palette is going to come into play, you can make this as smooth and buttery as you want.) Season with kosher salt and white pepper. Keep whisking and stirring, so as not to let the soup burn. Lower the heat and keep the soup warm.
- To make the garlic croutons:
- Preheat oven to 375 degrees F.
- Brush the garlic oil on both sides of the bread slices. Arrange them on a sheet pan and put in the oven to toast on both sides. Remove from oven and spread prepared garlic confit on top.
- Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup. Squeeze another large circle of beet reduction directly on top of the chive oil. Put 1 garlic crouton in the middle of each bowl. Garnish the croutons with a sprinkle of finely chopped chives.
- Fill a bowl with ice and water. Bring a medium saucepan of water to a boil over medium heat. Once the water is at a boil, hold the bunch of chives with a pair of tongs. Put the chives into the water for 3 seconds and immediately remove to the ice water. Drain and dry the chives with a paper towel.
- In a blender add chives and oil and puree until smooth and thoroughly blended. Allow the mixture to sit overnight, then strain to remove any chive particles. Strain again through 4 layers of cheesecloth. Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature.
- Puree the beets with a little bit of water in blender. Strain through a mesh strainer into a saucepan. Heat beet juice slowly over low heat and add the lemon juice. Pour the mixture through a fine mesh sieve and put it into a squeeze bottle.
YAM AND YUKON GOLD POTATO SALAD
Make and share this Yam and Yukon Gold Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
- Spread potatoes out on a rimmed baking sheet.
- Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
- Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
- Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
- Drain and rinse under cold water until they are cool enough to handle.
- Peel and cut potatoes into 1 1/2 inch chunks.
- In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
- In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
- Toss with about 3/4 of the vinaigrette.
- Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
- Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
- Serve cold.
Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 3.5, Sodium 267, Carbohydrate 50.7, Fiber 6.3, Sugar 2, Protein 3.9
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
CHICKEN BALSAMICO WITH YUKON GOLD POTATOES
Make and share this Chicken Balsamico With Yukon Gold Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 6h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the potatoes in the insert of a 5- to 7-quart slow cooker.
- Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
- Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
- Brown the chicken on all sides, 12-15 minutes.
- Add the rosemary and garlic and saute for 1-2 minutes.
- Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
- Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
- Season with salt and pepper.
- Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.
Nutrition Facts : Calories 359.2, Fat 18.2, SaturatedFat 5.3, Cholesterol 84.4, Sodium 196.8, Carbohydrate 27.1, Fiber 2, Sugar 5.7, Protein 19.7
More about "yukon gold potato and chive soup food"
17 BEST RECIPES USING YUKON GOLD POTATOES - THE SPRUCE …
From thespruceeats.com
35 YUKON GOLD POTATO RECIPES | ALLRECIPES
From allrecipes.com
10 BEST YUKON GOLD POTATO SOUP RECIPES - YUMMLY
From yummly.com
CANLIS RESTAURANT'S YUKON GOLD POTATO SOUP
From cdkitchen.com
YUKON GOLD BAKED POTATO SOUP - GOODIE GODMOTHER
From goodiegodmother.com
PUREED YUKON GOLD POTATOES WITH CHIVE OIL - LOS …
From latimes.com
YUKON GOLD POTATO SOUP WITH BLACK OLIVE CAVIAR - KOAM
YUKON GOLD POTATO AND BACON SOUP - TOURISM PEI
From tourismpei.com
YUKON GOLD POTATO SALAD RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
SMOKY YUKON GOLD POTATO CHOWDER - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
INSTANT POT POTATO SOUP | COOKIES AND CUPS
From cookiesandcups.com
YUKON GOLD POTATO SOUP WITH BLACK OLIVE CAVIAR - WKBT
From news8000.com
10 BEST YUKON GOLD POTATO SOUP RECIPES | YUMMLY
From yummly.com
YUKON GOLD POTATO RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
10 BEST YUKON GOLD POTATO SOUP RECIPES - YUMMLY
From yummly.co.uk
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR …
From easycookfind.com
YUKON GOLD POTATO SOUP • BOUNTY FROM THE BOX RECIPES
From bountyfromthebox.com
YUKON GOLD POTATO AND CHIVE SOUP - BIGOVEN.COM
From bigoven.com
GROWING AND ENJOYING YUKON GOLD POTATOES - HOME FOR …
From homefortheharvest.com
CORN & YUKON GOLD POTATO SOUP | A DINE OUT RECIPE
From glowbalgroup.com
YUKON GOLD POTATO SOUP - THE NUT-FREE VEGAN
From thenutfreevegan.net
MASHED YUKON GOLDS WITH CHIVES RECIPE - LEE HEFTER
From foodandwine.com
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR …
From accaus.blogspot.com
YUKON GOLD POTATO SOUP – NEW-START HEALTHBITES
From newstarthealthbites.com
YUKON GOLD & CHEDDAR SOUP - MONTYBOCA
From montyboca.com
YUKON GOLD POTATOES | FOOD CHANNEL
From foodchannel.com
YUKON GOLD POTATO SOUP WITH FRESH HERBS - BIGOVEN.COM
From bigoven.com
RICH AND VERSATILE, YUKON GOLDS HAVE IT ALL - FINECOOKING
From finecooking.com
31 WAYS TO USE YUKON GOLD POTATOES - TASTE OF HOME
From tasteofhome.com
8 BEST YUKON GOLD POTATOES SUBSTITUTES FOR YOUR RECIPES
From myconsciouseating.com
THIS YUKON GOLD POTATO IS MADE WITH SHALLOTS, BACON, SOUR CREAM …
From more.ctv.ca
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR …
From pinterest.com
SOUR CREAM & CHIVE YUKON GOLD MASHED POTATOES
From carriesexperimentalkitchen.com
YUKON GOLD POTATO SOUP WITH BLACK OLIVE CAVIAR
GK'S YUKON GOLD POTATO CHEESE SOUP WITH SOUR CREAM RECIPE
From gofoodfood.cc
YUKON GOLD POTATO RECIPES - NYT COOKING
From cooking.nytimes.com
YUKON GOLD POTATOES – ALL YOU NEED TO KNOW - INSTACART
From instacart.com
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR …
From fooddiez.com
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR …
From glorioussouprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love