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Potato Soup with Quenelles of Goat Cheese


Recipe courtesy of Guy Reinbolt, Chef de Cuisine, Houston, TX

Ingredients


For the Soup:
    •    2 onions, chopped
    •    2 cloves garlic, chopped
    •    1 leek, cleaned, chopped
    •    2 T butter
    •    1 c white wine
    •    7 c vegetable stock
    •    2 lbs. Idaho Russet Potatoes, peeled, chopped
    •    2 oz. sorrel, chopped
    •    2 t fresh thyme leaves
    •    2 c heavy cream
   
For the Quenelles:
    •    4 oz. cream cheese
    •    6 oz. goat cheese
    •    1 oz. chives, chopped
    •    1 oz. parsley, chopped
    •    1 c vegetable stock

Directions


For the Soup:
  1. Sweat onions, garlic and leek in butter in soup pot.
  2. Deglaze with white wine. Add stock and potatoes. Cook until potatoes are soft, about 20 minutes.
  3. Add sorrel, thyme and cream. Cook gently 15 minutes. Puree.
For the Quenelles:
  1. Process cheeses until smooth. Add chives and parsley. Form into quenelle shapes.
  2. Poach gently in stock.

For service:
Divide quenelles among soup bowls. Pour on soup. If desired, garnish with gaufrette potatoes (thin, lattice-cut, Idaho Russet potato slices deep fried until crisp).

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