Potato Salad in a Bread Boule
By Ben Vaughn
In a large sauce pot add the cream, potato salad and bring to a full simmer. Cube the cooked peeled Idaho potatoes and add the potatoes to the simmering cream mixture. Simmer for 3-5 mins. Reduce the heat, taste and season with salt and pepper. Add hot sauce for acidity and heat balance.
In a pre-heated oven warm the bread boules. Remove the top of the bread, and scoop the center. Once the seasoning is correct with the soup, add the liquid to a food processor. Mix until smooth and thick. Adjust seasoning, and add the lemon zest to the recipe. Use the bread from the center of the boule as a garnish of top for the soup.
- 2 Cups Resers Original Potato Salad
- 1.5 cups water
- 1 quart Heavy Whipping Cream
- Salt and Pepper to taste
- 4 Idaho Potatoes, cooked and peeled
- 2 tablespoon roasted garlic
- 1 teaspoon lemon zest, fresh
- 4 Bread Boules 6-8 ounces
- Hot Sauce (as needed)
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