This is a subtle flavored soup is really creamy and has a very interesting color. Make sure to add a lot of toppings to lift up the flavor. Vitelotte is an ancient cultivar of blue-violet potato. Not only its color but also its hazelnut-like flavor makes it popular. If you have enough time on your hands, skip the vegetable chips in this recipe and replace them by homemade Vitelotte chips.
- 1 kg of Vitelotte noire
- 1 tbsp avocado oil
- 2 red onion
- 2 cloves of garlic finely chopped
- 1 red pepper finely chopped
- 1 l vegetable stock
- 1 tsp dried thyme
- Roasted pine nuts
- small beetroot leaves
- Crumbled vegetable chips
- Black garlic coulis *
- Truffle oil
- Preheat the oven at 180 ° C.
- Wash and peel the potatoes, cut them into cubes and spread them on a baking sheet.
- Sprinkle with the avocado oil and roast for about 30 minutes in the oven
Make the soup
- Fry the red onions, the garlic and the red pepper until the onion is translucent.
- Add the roasted potato cubes, add the stock and sprinkle with the thyme.
- Cook for 15 to 20 minutes on a medium heat and then mix everything into a creamy soup.
- Serve the soup in deep plates, sprinkle over the crumbled Gorgonzola, roasted pine nuts and crumbled vegetable chips and finish with beetroot leaves, some drops of black garlic coulis and a few drops of truffle oil.
If you tried this Vitelotte soup recipe, don’t forget to share it on IG and tag me @platefulflavors or let me know how it went here in the comments – I love hearing from you!
For the black garlic coulis you take the cloves from 2 black garlic bulbs, and cook them in 1/3 cup water. Puree with an immersion blender and pass through a fine mesh sieve.