Chocolate Idaho® Potato Soup with Potato Peanut Clusters
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Credit: Deb Paquette, Chef, Etch, Nashville, Tenn.
The National Culinary Review, April 2013
From the Chef
“Courtesy of Idaho Potato Commission”
2 large Idaho russet potatoes
2 medium Idaho russet potatoes
1 qt. water
½ ancho chili, seeded, microwaved 30 seconds
½ pasilla chili, seeded, microwaved 30 seconds
½ t. cinnamon
1 t. roasted cumin seeds
1 cup sugar
1 cup brewed coffee
3 oz. good cocoa powder
¼ t. cayenne
½ t. salt + more, as needed
1½ cups cream
½ cup caramel sauce, homemade or store-bought, warmed
½ cup roasted peanuts, crushed
Black pepper, as needed
1. Wash 2 large potatoes. Slice into ¹/16-inch thick chips with mandolin. Soak in ice water for 1 hour. Drain; pat dry. Wash 2 medium potatoes. Slice on ¹/16-inch teeth on mandolin no more than ¹/16-inch thick. Cover with cold water for 1 hour. Rinse; dry. Fry both sizes of potatoes (chips and frites) separately at 300ºF until light-brown and crunchy. Drain on paper towels.
2. In small pot, combine water, chilies, cinnamon, cumin seeds, sugar, coffee, cocoa powder, cayenne and ½ t. salt; simmer on low heat 20-30 minutes. Add potato chips; simmer 2-3 minutes. Pour into blender with cream. Blend 2-3 minutes. Reserve.
3. Lay out potato frites; pour caramel sauce and crushed peanuts over top. Toss gently; let caramel firm into clumps. Garnish with salt and black pepper.
4. Pour reserved soup into bowls. Top with potato/peanut/caramel clusters.
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