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Spicy Swiss Potato Soup

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“From _The Red Cat Cookbook_ by Jimmy Bradley and Andrew Friedman.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons of butter in a heavy soup pot. Saute shallot in butter until translucent and soft, about 3 minutes. Add the potatoes, chicken broth and water. Bring to a boil, then reduce to a simmer. Cook 15 minutes or until potatoes are soft when poked with a knife-tip. Strain the liquid into a bowl and set aside.
  2. Pass potatoes through a food mill or ricer. Return to soup pot with milk, cream and 1 1/2 cups of cooking liquor. Whisk gently until combined well, but do not overwork the potatoes. Season with salt, pepper and cayenne to taste, then add remaining 1 tablespoon of butter.
  3. Divide Gruyere equally between four soup bowls. Ladle soup over cheese. Sprinkle with paprika and scallions to garnish.

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