Recipe

Yukon Gold Potato W/ Black Olive "caviar" Recipe


Print Recipe

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

Directions
  • Step #1 Melt butter in soup pot over medium-low heat.
  • Step #2 Add onions; cook, until tender, stirring every once in awhile, about 10 mins.
  • Step #3 Stir in vegetable stock, potatoes, garlic, salt & pepper.
  • Step #4 Increase heat to high; bring to a boil.
  • Step #5 Reduce heat, cover & simmer until potatoes are very tender (about 10 mins).
  • Step #6 Make "caviar": stir all ingredients together in a small bowl, & set aside.
  • Step #7 Puree the soup in a mixer until smooth(will need to do in several batches).
  • Step #8 Return soup to pot set on medium heat; return to serving temperature.
  • Step #9 Garnish each serving with a small mound of "caviar".
  • Step #10 Non-vegans: You can also garnish with finely crumbled hard-cooked eggs and/or sour cream.
  • Enjoy the Yukon Gold Potato W/ Black Olive "caviar" recipe

Viewing Yukon Gold Potato W/ Black Olive "caviar" Receipe