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Ravines Wine Cellar

Ravines ,
February 25, 2015 | Our Wines, Recipes, Wine and Food Pairings | Ravines ,

Warm Potato Soup with Truffled Herb Ricotta

Ravines' 2013 Chardonnay pairs wonderfully with this hearty, creamy soup from Chef Christopher Bates of the FLX Wienery.  This pairing was featured at a recent Keuka Lake Wine Trail event;  we share the recipe with you so you can make it at home on one of these cold winter days.

1 lb sweet onions
3 lbs russet potatoes
4 liters chicken stock
6 branches thyme
1 tbsp white pepper
6 cloves garlic

Chicken fat or butter
2 C heavy cream
4 oz butter
4 slices smoked bacon, pieced and crisped

Peel and slice onions.  Peel and dice potatoes.  Mince garlic.  Heat chicken fat over medium heat, add onions and cook till soft but not brown. Add garlic, potatoes, herbs, pepper and stock. Simmer 1 hour. Add cream. Purée with a hand blender adding butter while pureeing. Season with salt as needed.

1 C ricotta
1 tsp salt
1/2 tsp white pepper
1 tbsp truffle oil

Whisk together.  Pipe on top of soup in bowl.  Garnish with cooked bacon pieces.  Serve with Ravines 2013 Chardonnay (learn more here).


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