Making the perfect A Potato Soup with Flaky Potato Knish should only take approximately 1 hr 25 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The A Potato Soup with Flaky Potato Knish recipe can feed your family for 4 servings.
There are many different ways to make this A Potato Soup with Flaky Potato Knish recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this A Potato Soup with Flaky Potato Knish recipe.
A Potato Soup with Flaky Potato Knish Popular Ingredients
- 1/4 cup unsalted butter
- 1 small onion, coarsely chopped
- 1 medium leek, white part only, coarsely chopped
- 1 rib celery, coarsely chopped
- 1 sprig fresh thyme
- 4 cloves garlic, crushed with a chef’s knife
- 1 slice apple-smoked bacon or other smoky bacon
- 1 bay leaf
- 3 Idaho potatoes, peeled and sliced 1/4-inch thick
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- 3 tablespoons creme fraiche
- Salt and freshly ground white pepper
- 1 package frozen puff pastry, thawed according to package directions
- Salt and freshly ground white pepper
- 1 large Idaho potato, peeled and quartered
- 1 cup milk
- 1 cup water
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped yellow onion
- 1 tablespoon finely chopped Italian flat-leaf parsley
- 1 egg, lightly beaten
Steps for making A Potato Soup with Flaky Potato Knish
- For the soup: In a large saucepan, melt butter over medium heat and add onion, leek, celery, thyme, garlic, bacon, and bay leaf. Sweat the mixture over medium-low heat without allowing it to color at all, stirring occasionally, for 5 or 6 minutes or until very tender. Add potatoes, stock, and cream. Liquid should cover potatoes; if it does not, add a little water. Bring mixture to a simmer and cook, partially covered, for about 20 minutes, until potatoes are tender. Puree mixture in a blender and add creme fraiche. Push the soup through a fine strainer into a clean saucepan and season, to taste, with salt and white pepper. Cover and set aside.
- For the Knish: Preheat oven to 400 degrees F. Cut puff pastry sheet into 4 (3-inch) circles and 4 (4-inch) circles. In medium saucepan, combine potato with milk and water and bring to a simmer over medium high heat. Simmer, partially covered, for about 20 minutes or until potato is tender. Drain.
- Meanwhile, in small saute pan, heat 1 tablespoon butter over medium heat and add onion. Saute 3 to 4 minutes, until softened, then remove from heat and stir in parsley. Put potato through a food mill or mash with a masher or hand blender and stir in butter and parsley mixture. Season, to taste, with salt and pepper.
- Rinse a large baking sheet with cold water. Set the 4 smaller circles of puff pastry on baking sheet and mound about 2 tablespoons of mashed potato in center of each circle, leaving edges clear for attaching pastry tops. Brush edges of circles with a little beaten egg. Score each of the 4 larger circles with the back of a knife in a lattice pattern, and using a 1/4-inch aspic or biscuit cutter, cut a small circular vent hole in the center. Form these circles into domes with hands and fit over the mashed potatoes, pressing down firmly around egg-washed edges to form a good seal. Brush knishes with remaining beaten egg and bake for 10 to 12 minutes, or until puffed and golden.
- Assembly: Place a knish in each of 4 heated soup bowls. Reheat soup gently, if necessary, and ladle some hot soup into each bowl around the knish. Or if you prefer, you can serve the knish on the side.
Popular Categories for this Recipe
- Potato Soup
- Vegetable Soup – Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.
- Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
- Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
- Celery – Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery is also used as a spice and its extracts have been used in herbal medicine.
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- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
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You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this A Potato Soup with Flaky Potato Knish recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
