FOOD
FROM THE HOME KITCHEN OF CHEF AARON
Latke Soup W
ith the fluctuating weather and the turning of the year, we once again find ourselves huddling in the kitchen for warmth, taking advantage of a hot stove to keep our bodies and our houses braced against the encroaching chill of winter. Chef Aaron Soups, filling and Egan hearty, are always my go-to during this season. Served with crusty bread, they’re a good dish on their own, and they always are able to slide into another meal as an extra course, providing more warmth and nutrition for your diners. Potato soups are a personal favorite, as I am a lover of potatoes in all forms; here, I’m
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FEBRUARY 24 • 2022
looking to capture the onion-garlic-potato deliciousness of a latke, while also making it somewhere on the continuum toward Potato-Leek soup. LATKE SOUP Yield – approximately 1 gallon of soup, or 6-12 servings, depending on size Ingredients 1 quart Idaho/russet/baker potatoes, peeled and small diced (hold in cold water to prevent browning) 1 cup yellow onion, finely diced 2 Tbsp. garlic, minced 4 Tbsp. butter Oil as needed 2 quarts vegetable stock (minimally green, see note) 2 cups heavy cream Kosher salt Ground white pepper Chives for garnish
