Yukon Gold Potato W/ Black Olive "caviar"

Submitted by ceilmary

"Based on a recipe in "A Beautiful Bowl of Soup". I have not tried this yet; sounded good."

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 5 cups
• Serves: 4-6

ingredients

• Soup

• 3 tablespoons butter (VEGANS replace butter with olive oil)
• 1 cup coarsely chopped onion
• 5 cups vegetable stock (light-colored looks nicest)
• 2 yukon gold potatoes, peeled & cut into 3/4-inch chunks (about 1 lb. total)
• 1 garlic clove, coarsely chopped
• 1 dash salt
• 1 dash pepper

• Caviar

• 1 cup pitted black olives, finely chopped
• 2 tablespoons minced flat leaf parsley
• 2 garlic cloves, minced
• 1 dash ground pepper
• 1 pinch red pepper flakes (optional)

directions

1. Melt butter in soup pot over medium-low heat. Add onions; cook, stirring occasionally, until tender, about 10 minutes.
2. Stir in vegetable stock, potatoes, garlic, salt & pepper. Increase heat to high; bring to a boil. Reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
3. Make "caviar": stir all ingredients together in a small bowl, and set aside.
4. Puree the soup in a blender until smooth(will need to do in several batches).
5. Return soup to pot set on medium heat; return to serving temperature.
6. Garnish each serving with a small mound of "caviar". Non-vegans: You can also garnish with finely crumbled hard-cooked eggs and/or sour cream.