Chilled Potato Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
120
protein 
2 g
sodium 
350 mg
carbohydrates 
17 g
fat 
4 g
fiber  
2 g
cholesterol 
8 mg
Servings 
5 (¾ cup ea.)
Ingredients 

½ cup white wine
4 cups water
⅛ tsp dried thyme
¼ tsp dried dill weed
¼ tsp black pepper
1 Tbsp fresh lemon juice
¾  tsp fresh lemon juice
¾  tsp sea salt
1 Tbsp cane sugar
½ tsp Worcestershire sauce
2 Tbsp heavy cream
¾ cup diced yellow onion
⅓ cup chopped leeks
⅓ cup chopped celery
⅓ cup chopped carrots
½ Tbsp minced garlic
½ tsp extra-virgin olive oil
2½ cup peeled and chopped potatoes

To make Asparagus Truffle Confit, sauté ⅓ cup asparagus tips and 1 teaspoon lemon zest until tender but not soft. Season with a pinch of freshly ground black pepper and cool. Stir in 1 teaspoon truffle oil.
Instructions 
  1. In a large saucepot, sauté onions, leeks, celery, carrots and garlic with olive oil until onions are translucent.
  2. Add potatoes and sauté briefly.
  3. Add wine and bring to a simmer. Simmer until liquid is reduced by half. Add all remaining ingredients except for cream and cook for 5 minutes. Remove from heat and pour into a blender container and puree.
  4. Cool in refrigerator for 4 hours until soup is chilled. Stir cream into chilled soup. Serve ¾ cup soup with 2 teaspoons Asparagus Truffle Confit.
To make Asparagus Truffle Confit, sauté ⅓ cup asparagus tips and 1 teaspoon lemon zest until tender but not soft. Season with a pinch of freshly ground black pepper and cool. Stir in 1 teaspoon truffle oil.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.