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1
Put the potatoes in a large stock pot of salted cold water.
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2
Cover and bring to boil over medium heat.
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3
Lower the heat to a simmer and cook until tender.
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4
Once the potatoes are cooked, pour them into a strainer, removing all of the water.
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5
Put them back into the original pot.
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6
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.
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7
Turn off the heat, cover and keep warm.
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8
In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil.
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9
When the butter has melted, add the onions, shallots and carrots.
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Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing.
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11
Saute for approximately 5 minutes, then add 2 quarts of vegetable stock.
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12
Keep the stock at a low simmer for about 30 minutes.
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13
Taste the stock and season with kosher salt and black pepper, to taste.
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14
While stock is cooking, make Garlic Confit for croutons:
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15
In a small saucepan over medium-low heat, add canola oil and whole peeled garlic.
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Allow to cook until very tender to the touch, about 30 to 45 minutes.
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It should be like roasted garlic where you can smash and spread it.
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Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree.
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Set aside.
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20
Pour half of the stock into the pot of cooked potatoes.
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21
Using a hand mixer or immersion blender, puree the potatoes.
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22
Continue to add stock accordingly until the puree is thick but still pourable.
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23
Make sure the whole mixture is smooth.
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24
If the soup is still too thick, add more stock.
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25
Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes.
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26
Strain the soup at least twice to get a nice smooth texture.
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Add the strained soup to a fresh clean pot and put it over medium-low heat.
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28
Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter.
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29
(This is where your palette is going to come into play, you can make this as smooth and buttery as you want.)
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30
Season with kosher salt and white pepper.
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31
Keep whisking and stirring, so as not to let the soup burn.
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32
Lower the heat and keep the soup warm.
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33
To make the garlic croutons:
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Preheat oven to 375 degrees F.
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35
Brush the garlic oil on both sides of the bread slices.
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36
Arrange them on a sheet pan and put in the oven to toast on both sides.
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37
Remove from oven and spread prepared garlic confit on top.
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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.
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39
Squeeze another large circle of beet reduction directly on top of the chive oil.
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40
Put 1 garlic crouton in the middle of each bowl.
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Garnish the croutons with a sprinkle of finely chopped chives.
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42
Fill a bowl with ice and water.
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43
Bring a medium saucepan of water to a boil over medium heat.
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Once the water is at a boil, hold the bunch of chives with a pair of tongs.
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45
Put the chives into the water for 3 seconds and immediately remove to the ice water.
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46
Drain and dry the chives with a paper towel.
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47
In a blender add chives and oil and puree until smooth and thoroughly blended.
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48
Allow the mixture to sit overnight, then strain to remove any chive particles.
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49
Strain again through 4 layers of cheesecloth.
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50
Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature.
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51
Puree the beets with a little bit of water in blender.
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52
Strain through a mesh strainer into a saucepan.
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53
Heat beet juice slowly over low heat and add the lemon juice.
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54
Pour the mixture through a fine mesh sieve and put it into a squeeze bottle.
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55
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
