YUKON GOLD POTATO W/ BLACK OLIVE "CAVIAR"

Yukon Gold Potato W/ Black Olive

Provided by ceilmary

Categories Potato

Time 50m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 12

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3 tablespoons butter (VEGANS replace butter with olive oil)
1 cup coarsely chopped onion
5 cups vegetable stock (light-colored looks nicest)
2 yukon gold potatoes, peeled & cut into 3/4-inch chunks (about 1 lb. total)
1 garlic clove, coarsely chopped
1 dash salt
1 dash pepper
1 cup pitted black olives, finely chopped
2 tablespoons minced flat leaf parsley
2 garlic cloves, minced
1 dash ground pepper
1 pinch red pepper flakes (optional)

Steps:

Melt butter in soup pot over medium-low heat. Add onions; cook, stirring occasionally, until tender, about 10 minutes.
Stir in vegetable stock, potatoes, garlic, salt & pepper. Increase heat to high; bring to a boil. Reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
Make "caviar": stir all ingredients together in a small bowl, and set aside.
Puree the soup in a blender until smooth(will need to do in several batches).
Return soup to pot set on medium heat; return to serving temperature.
Garnish each serving with a small mound of "caviar". Non-vegans: You can also garnish with finely crumbled hard-cooked eggs and/or sour cream.

Nutrition Facts : Calories 195.1, Fat 12.3, SaturatedFat 6, Cholesterol 22.9, Sodium 398.4, Carbohydrate 20.7, Fiber 3, Sugar 2.4, Protein 2.2