30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Potato Peel Soup
A luxurious and refined potato peel soup featuring a silky-smooth velouté base, aromatic truffle oil, and delicate crispy shallots. This dish showcases the potential of humble ingredients.
Wash potato peels thoroughly. Ensure all eyes and blemishes are removed.
Heat Clarified Butter in a heavy-bottomed pot over medium heat. Add Shallot and cook until translucent, about 5 minutes. Add Garlic and cook for 1 minute more, until fragrant.
Add Potato Peels and Homemade Vegetable Stock to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes, or until peels are very tender.
Carefully transfer the soup to a high-speed blender and blend until completely smooth. Strain the soup through a fine-mesh sieve lined with cheesecloth. Discard solids.
Return the strained soup to the pot. Stir in Crème Fraîche and heat through gently. Season with Fleur de Sel and White Pepper. Adjust seasoning to taste.
To make crispy shallots, thinly slice shallots and fry in oil until golden brown and crispy. Drain on paper towels.
Serve immediately, drizzled with Truffle Oil, garnished with Crispy Shallots, and Chives.
