Servings:
Yields: eight Servings
Ingredients
For the Potato Soup
- 3 yukon gold potatoes, peeled, medium dice
- 2 cup black truffle juice
- 4 cup heavy cream
- 3 tablespoon salt
Potato
- 3 yukon gold potatoes, peeled, medium dice
- 2 cup black truffle juice
- 4 cup heavy cream
- 3 tablespoon salt
- 2 yukon gold potatoes
- 1/2 pound butter
- 3 tablespoon water
- 1 tablespoon salt
Cheese
- 3 yukon gold potatoes, peeled, medium dice
- 2 cup black truffle juice
- 4 cup heavy cream
- 3 tablespoon salt
- 2 yukon gold potatoes
- 1/2 pound butter
- 3 tablespoon water
- 1 tablespoon salt
- 4 ounce parmesan cheese broken into small pieces
Butter
- 3 yukon gold potatoes, peeled, medium dice
- 2 cup black truffle juice
- 4 cup heavy cream
- 3 tablespoon salt
- 2 yukon gold potatoes
- 1/2 pound butter
- 3 tablespoon water
- 1 tablespoon salt
- 4 ounce parmesan cheese broken into small pieces
- 2 ounce butter cut into 1/8” cubes
Chive
- 3 yukon gold potatoes, peeled, medium dice
- 2 cup black truffle juice
- 4 cup heavy cream
- 3 tablespoon salt
- 2 yukon gold potatoes
- 1/2 pound butter
- 3 tablespoon water
- 1 tablespoon salt
- 4 ounce parmesan cheese broken into small pieces
- 2 ounce butter cut into 1/8” cubes
- 4 chives cut into 1” lengths
Truffle
- 3 yukon gold potatoes, peeled, medium dice
- 2 cup black truffle juice
- 4 cup heavy cream
- 3 tablespoon salt
- 2 yukon gold potatoes
- 1/2 pound butter
- 3 tablespoon water
- 1 tablespoon salt
- 4 ounce parmesan cheese broken into small pieces
- 2 ounce butter cut into 1/8” cubes
- 4 chives cut into 1” lengths
- 1 black truffle sliced into 8 slices.
Preparation
Baking Directions:
To make the Potato SoupCombine all ingredients in a medium pot.
Bring to simmer, and simmer over medium heat until potatoes are tender.
Puree ingredients in a blender until smooth and strain through a fine chinois.
Season to taste, and chill until very cold.
To make the GarnishesScoop the potatoes with a melon baller.
Cook the potatoes in the remaining ingredients until tender.
Serving Directions:
Assembly (at Alinea this is served in a custom-made paraffin wax bowl)Pierce the stainless pin through the wax bowl.
Pour 2 oz.
chilled soup into the bowl.
Skewer the parmesan, chive, and butter onto the pin.
While the potato ball is still hot skewer it on the pin as well.
Serve immediately.
