This modification of a classic soup uses less cream than traditional versions.
Recipe information
Yield
Makes about 6 cups
Ingredients
Preparation
Step 1
Peel potatoes and cut into thin slices. In a saucepan simmer broth, bay leaf, chili, and potatoes over moderate heat until potatoes are tender, about 20 minutes.
Step 2
Transfer half of potatoes with a slotted spoon to a blender and strain half of broth into blender. Reserve chili and discard bay leaf. Purée potato mixture and strain into a large bowl. Purée remaining potatoes and broth in same manner.
Step 3
In a skillet, cook onion, garlic, and mushrooms in oil and butter over moderate heat, stirring occasionally, until mushrooms give off their liquid. Add Madeira and cook, stirring, 3 minutes. Stir mushroom mixture into potato mixture and whisk in cream. Chill soup, covered, several hours or overnight.
Step 4
Seed reserved chili and cut into julienne strips (wear rubber gloves).
Step 5
Serve soup topped with chili strips and chives.
