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Idaho® Potato and White Bean Puree
 Courtesy of Idaho Potato Commission
 
Servings: 6
Prep Time: 15 Min. Cook Time: 1 Hr. 45 Min. Chill Time: 10 Hr. What you need:
* 1 medium yellow onion, thickly sliced
* 6 garlic cloves, crushed * 1 sprig fresh rosemary * 1/2 c. rendered duck fat or olive oil * 2 c. dried white beans, soaked in water 8-10 hrs. minimum or overnight * 1/2 lb. Idaho® russet potatoes, peeled and coarsely chopped (about 2 small potatoes) * 10 c. vegetable stock * 1 Tbsp. kosher salt (if using commercially prepared stock, use 1/2 tsp. ) * 1/4 tsp. freshly ground white pepper * 25-30 Spanish arbequina olives, pitted, puréed in a blender with 3-4 Tbsp. extra-virgin olive oil (kalamata olives may be substituted) What to do:
1. In large heavy-bottomed saucepan over medium-high heat, sauté onion, garlic and rosemary in duck fat or olive oil until onions are translucent, about 5 min.
2. Rinse soaked beans in colander under cold running water. 3. Add beans, potatoes, stock, salt and pepper to saucepan; bring to boil. Reduce heat to simmer; cook uncovered until beans are soft and tender, 1-1 1/2 hr. Remove rosemary. Season to taste with salt and pepper. 4. Transfer soup to blender; purée on high speed 1 min. Return to saucepan; bring to boil. 5. Ladle soup into bowls. Spoon olive purée into small squeeze bottle or plastic bag with one corner snipped; squeeze a swirl onto each portion. * Recipe courtesy of Gerald Hirigoyen, Executive Chef, Piperade, San Francisco, CA. |
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