Today we made all the children cry, but not intentionally. We did a lot of onion chopping and the trick is to go fast to release the least amount of liquid which is what causes the sensitivity to our eyes. Go ahead, try going fast at home, it helps!
Our challenge this quarter is to stretch the children’s palate away from processed foods, they love their salt! This week we tried that with onions. We brought in yellow and purple onions as well as shallots, garlic and chives to give depth to our russet potatoes used in this soup. We used a mushroom stock, but chicken, beef or any vegetable stock can be used in it’s place. Water can be subbed in as well, but these children like explosive flavors so we knew needed a flavored liquid. Next week we may talk about making stock, stay tuned.
Potato Onion Soup
2 qts white potato, peeled and sliced into small cubes
3 qts sliced onions/shallots
1 cup chopped garlic
3 qts stock
salt, pepper, olive oil to taste
• In a large stock pot, caramelize the onions and garlic with olive oil until golden brown. Add a couple pinches of salt and pepper.
• Add potatoes and season again with salt and pepper. Continue to stir with the onions to keep them from sticking to your pot.
• Add stock (to save time, have stock already boiling in another pot before you add it here). Bring to a boil for 7-12 minutes or until potatoes are tender
• Add to a blender to make smooth.
• Serve with creme fraiche and chives.