Recipes & Tips:
Russet Potato Recipe
Potato Bisque with sun-dried tomatoes and roasted peppers
3 large Russets, washed, peeped and diced.
1 can 400 ml coconut milk
1/2 cup heavy cream
1 cup sun-dried tomatoes
1/2 cup roasted red peppers
6 cups chicken broth
1 onion - diced
3 cloves garlic-minced
Salt and white pepper to taste
1/2 cup olive oil
1/4 cup of brandy
1/4 cup freshly grated parmesan cheese, & more for garnish
8 slices of bacon, cooked, cooled and chopped
Fresh chives, chopped
Add oil to pan, over medium heat add onion and garlic and sauté for 2-4 minutes until soft and fragrant.
Wash, peel, dice potatoes and place into a pot of salted cold water. Bring to a boil. Remove and drain when fork tender. Cool and add to blender with 2 cups of the broth. Blend. Add peppers, sun-dried tomatoes, cooked onions and garlic to blender.
Add blender contents to soup pot and add remaining broth, coconut milk, brandy, cheese, salt and pepper. Bring to boil. Reduce heat to a Simmer. Simmer for 60 minutes, season with salt if needed. Ladle into bowls, add chopped bacon, chives and parmesan cheese