POTATO FATBACK SOUP RECIPE

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POTATO FATBACK SOUP RECIPE

2 years ago

on

February 7, 2023

By

Fergus Henderson Fanclub

POTATO AND FATBACK SOUP

The ultimate soothing yet steadying soup; if feeling a little liverish, or generally frail, this should sort you out.

Servings

MetricUS Imperial

Ingredients

12 floury potatoes (this is important as we are aiming at liquid silk, not wallpaper paste), peeled and chopped
6 leeks cleaned and chopped
5 onions peeled and chopped
10 cloves of garlic peeled and chopped
extra virgin olive oil
1 quart light chicken stock
1 quart Milk
sea salt and black pepper

TOPPING

4 ounces ¼salted fatback (as with the wet walnuts but cut into baked-bean-sized chunks)

OR

6 slices healthyof fresh foie gras

Servings

MetricUS Imperial

Ingredients

12 floury potatoes (this is important as we are aiming at liquid silk, not wallpaper paste), peeled and chopped
6 leeks cleaned and chopped
5 onions peeled and chopped
10 cloves of garlic peeled and chopped
extra virgin olive oil
1 quart light chicken stock
1 quart Milk
sea salt and black pepper

TOPPING

4 ounces ¼salted fatback (as with the wet walnuts but cut into baked-bean-sized chunks)

OR

6 slices healthyof fresh foie gras

Instructions

As with the previous recipe, sweat off all the chopped vegetables and garlic in a pan with the oil. Again I cannot stress enough how much more improved the flavor of the soup will be the longer you can extend this moment. The perfect result would be the potatoes completely cooked (leaving no glimmer of the bitterness of raw potato).
Add the stock and milk and simmer away until all the vegetables have given up any sign of resistance. Put through a fine sieve. Check for seasoning.
Now you have various options; eat the soup as is, which might seem a bit dour. Or, in a frying pan, render your small chunks of salted fatback on not too high a heat, so that you end up with crispy nuduals of salty pork fat to top off the soup. But our possibilities do not end there. You could instead shear off a generous slice of fresh foie gras per bowl of soup, pop on top of the hot soup and give it a few minutes to do a little melting, then eat.

Related Topics:food news potato soup

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Fergus Henderson Fanclub

I love music and I love food. 'nuff.