Best Elephant Garlic And Yukon Gold Potato Soup Recipes

Elephant Garlic and Yukon Gold Potato Soup image

Provided by Dancer

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb yukon gold potato, peeled and cut into half inch pieces
1 head elephant garlic
1 tablespoon olive oil
4 cups chicken stock
1/4 cup thinly sliced scallion
salt & pepper

Steps:

In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
Add the chicken stock and salt and pepper to taste.
Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
Remove the soup and puree in a food processor or blender until smooth.
Transfer back into the sauce pot and stir in the scallions and serve.

Nutrition Facts : Calories 228.2, Fat 6.4, SaturatedFat 1.3, Cholesterol 7.2, Sodium 350.1, Carbohydrate 34.3, Fiber 2.4, Sugar 5, Protein 8.8

Roasted Elephant Garlic Mashed Potatoes Recipe image

Provided by danaheller

Number Of Ingredients 10

1 head elephant garlic cloves, separated but unpeeled
10 black peppercorns
1 sprig thyme
2 cups olive oil
Sea salt for seasoning
2 pounds peeled Yukon Gold potatoes, cut into 1-inch cubes
1/2 to 1 cup half-and-half, or to taste
1/2 to 1 cup unsalted butter, diced
1 bunch green onions, white and light green part only, thinly shredded
White pepper

Steps:

Preheat oven to 250 degrees. Place the garlic cloves, peppercorns and thyme in an ovenproof saucepan and cover with olive oil. Season with a pinch of salt and place the uncovered pot in the oven. Bake for 2 1/2 hours. Remove the garlic from the oil, remove the skin and blend until smooth and creamy in a food processor. In a large pot, add potatoes and cover with cold water. Season generously with salt. Bring to a boil, skimming off the foam on the water. Reduce the heat to a fast simmer and cook the potatoes until just tender (a knife can pierce them). Immediately drain the potatoes into a colander and allow them to steam for 5 minutes. Bring 1 cup half-and-half to a boil. Using a food mill or electric mixer, mix potatoes and 1/2 cup butter until smooth. Gradually add half-and-half until the potatoes are smooth and creamy. Taste and add additional butter or half-and-half, if needed. Add the garlic puree and green onions. Season with salt and white pepper to taste.

Roast Yukon Gold Potato Soup image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 14

1/8 cup extra-virgin olive oil
1 shallot, peeled and finely sliced
2 large Yukon gold potatoes
34 ounces vegetable stock, heated to a boil
2 cloves garlic
1/2 cup cream, optional
8 black peppercorns (crushed)
Kosher salt
1/2 cup vegetable stock
1 Yukon gold salferino
2 purple potato salferino
3 teaspoons black truffle shavings, finely chopped
2 tablespoons butter
Snipped chives

Steps:

Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
To serve, top soup with garnish and sprinkle with chives.