- Organic Bound
Chef Brandon Miller created this recipe for one of our Farm Stand Chef Walks. It's delicious hot or served cold in the traditional manner.
|2 tablespoons||butter or olive oil|
|2||spring onions (sliced)|
|3 cups||purple potatoes (washed and sliced)|
|4 cups||vegetable stock|
|1 cup||heavy cream|
|Salt and fresh ground black pepper (to taste)|
|2 tablespoons||chopped fresh dill|
|1 cup||crème fraîche|
In a medium saucepan, melt the butter. Add the onions and "sweat" them slowly until soft and sweet (add a small amount of salt to extract liquid from the onions and speed the process).
Add the potatoes, bay leaf, and bouquet garni, sweating the mixture for 5 more minutes. Add the stock and simmer until the vegetables have softened and flavors have developed.
Meanwhile, combine the dill with the crème fraîche and season to taste. Set aside.
Add the heavy cream to the soup and bring to a simmer just for a moment.
Working in batches with an immersion blender or in a traditional blender, purée the soup till smooth, seasoning to taste with salt and pepper as you go.
Serve hot or cold with a swirl of the dill crème fraîche on top.