Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Potato Soup en Croute

This is a recipe from The Stinking Rose Restaurant Cookbook, and one of my personal favorites. It makes a delicious, creamy soup with a hint of garlic flavor. The buttery phyllo crust makes it extra-special.

Ingredients: Print Ingredients

- 2 tablespoons olive oil
- 2 cups diced white or yellow onions
- 5 garlic cloves, minced
- 4 cups chicken broth
- 1 pound russet or Yukon Gold potatoes, peeled and diced (about 2 cups)
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- 1 package thawed frozen phyllo dough
- 1 tablespoon unsalted butter, melted
- 3 tablespoons minced fresh chives


Preheat the oven to 350°F. Heat the olive oil in a skillet over medium-low heat. Add the onions and sauté, stirring frequently, for about 5 minutes, or translucent. Add the garlic and sauté for 2 to 3 more minutes, or until the garlic becomes translucent around the edges and the onions are golden brown.

Gradually pour in the chicken broth, 1 cup at a time, stirring gently to incorporate. Add diced potatoes. Increase heat to high and bring the mixture to a boil. When large bubbles appear on the surface, decrease heat to low and place lid on the pan.

Simmer for 30 to 40 minutes, or until the potatoes become soft and mash easily with the back of a wooden spoon. Remove from heat. Cool for about 5 minutes, then pour into a blender and blend on medium speed until a thick, creamy consistency is obtained. Pour the mixture back into the pan and slowly add the cream, stirring to combine thoroughly. The soup should be thick and velvety. Season with salt and pepper.

Arrange four 4-inch ceramic soup terrines or ramekins in a row and divide the soup among them. Cut the defrosted puff pastry into four 5-inch squares. With a pastry brush, apply some of the melted butter to the rim of each of the terrines. Place a puff pasty square over the top of each terrine, pressing the dough around the edges with your fingertips to seal the dough around the sides of the dish. Brush melted butter over the top of the pastry crust and puncture 2-3 times with a fork.

Place the terrines on a baking sheet and bake for 12 minutes, or until the dough puffs and turns a light golden brown. Remove from the oven and sprinkle with the chives. Serve hot.

Makes 4.

How To Serve:

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata