Blue Velvet – fine potato soup

Ingredients for 2 servings:

• 350 g potatoes, blue, e.g. Vitelotte, Blue Swede etc.
• 1 shallot(s)
• some clarified butter
• 1 small thyme sprig(s)
• 400 ml vegetable stock
• 2 slices of bacon
• some chives
• possibly salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the potatoes thoroughly and cut them into large cubes, skin on. Peel and roughly chop the shallot. Sauté both in hot clarified butter. The shallots can develop a slight roasted aroma, but only a slight one! Deglaze with the vegetable stock, add the thyme sprig, and simmer everything for 25-30 minutes until soft. Remove the thyme sprig and puree everything. Season to taste, if desired. Pass the mixture through a fine sieve to remove any remaining skins. Tip: If you like, you can also strain the soup through a cream siphon, which is suitable for hot dishes. Fry the bacon slices until crisp. Divide the soup among bowls, garnish with bacon slices, and sprinkle with chives. Note: Because blue potatoes have many “eyes,” they are difficult to peel. It is best to cook them with the skin on and then remove the skin.