Splichal: "This is how I remember the comforting potato soup my father used to make when I was a child. The knish sneaked its way into the recipe when I came to live in Los Angeles."

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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 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

servings

INSTRUCTIONS

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NOTES

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A Potato Soup with Flaky Potato Knish

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 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

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.

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Nutrition

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Serving Size: 1 serving (432g)
Recipe Makes: 4 servings

Calories: 534
Calories from Fat: 423 (79%)

Amt Per Serving		% DV

	Total Fat 47g	63 %
	Saturated Fat 26.9g	135 %
	Monounsaturated Fat 14.5g
	Polyunsanturated Fat 2.5g
Cholesterol 130.6mg		40 %
Sodium 465.8mg		16 %
Potassium 421mg		11 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 19.4g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 534

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