SHANE AUTRY / MAD PLATTER
Garlic Potato Soup
4-5 med to large potatoes; peeled, skins and cubed flesh reserved separatly in cool water
8 cups cool water
2 large onions, chopped
1/2 cup minced garlic
2 stems celery chopped
2 cups white wine
1/2 cup extra virgin olive oil
2-3 sprigs of thyme, leaves picked
3 cups heavy cream
salt and pepper to taste
Garnish, Garlic Confit
10-12 cloves garlic peeled (about two heads)
1 1/2 cups extra virgin olive oil
Garnish, Crispy Potato Skins
Reserved potato skins, drained and pat dry
1/4 cup extra virgin olive oil
salt and pepper
2-3 green onions sliced thin
For the soup-
In a large soup pot sweat onions, with a pinch of salt in 1/4 cup extra virgin olive oil. When onions are translucent add garlic and celery, cook about 5 min. Cover with wine. Cook for another 10 min. Now add potato and thyme leaves and cover with water cooking until potatoes are just cooked through. To finish add cream, bring to the boil and puree off the heat. The remianing extra virgin olive oil can be added to healp smooth the soup. Add salt and pepper to taste.
For the Confit-
Put garlic cloves in a saute pan and cover with extra virgin olive oil, put in a 350 degree oven for about an hour.
For the Crispy Skins-
Drian skins from water and pat dry. In a bowl toss skins with a little extra virgin olive oil, salt and pepper. Spread skins on a cookie sheet or sheet pan and slow roast in a 350 degree oven until crispy, about 1 hr 15 min.
To serve, fill bowls with warm soup topping with a clove of confit, crispy skins, and green onion. Enjoy!