Glen Ishii, who joined Executive Chef Robert Gadsby as Chef de Cuisine at the renowned Noe Restaurant, has flexed his culinary muscles at some of California”™s best kitchens, including Millennium at the Biltmore Hotel, CafÃ© Del Rey and Ocean 33 Degrees (where he was Executive Chef). Ishii”™s presentations are refined yet simple with enticing flavor combinations that are quickly enhancing Noe”™s reputation as one of California”™s top culinary destinations. As the weather gets chilly, let Ishii warm you up with this vitamin-rich potato soup, flavored with almond oil and topped with raisins and pumpkin seeds.
- Heat the olive oil in a large saucepan over medium heat and sautÃ© the onion.
- Season to taste with salt and stir to coat the onions with oil.
- Add the potatoes and heat through, stirring constantly.
- Add the milk to cover the potatoes and onions about one half-inch deep, then add the almond oil.
- Reduce the heat and simmer until the potatoes and onions are tender.
- Drain the vegetables, reserving the liquid.
- PurÃ©e the vegetables in a blender, adding enough liquid to form a silky smooth soup.
- Check the seasoning and adjust to taste.
- Keep the soup warm until you are ready to serve it.
- For the almond cream, season the heavy cream with a pinch of salt and sugar.
- Whip it with an electric mixer. Just before it reaches the desired stiffness, add a few drops of almond oil to taste and beat 10 to 12 seconds more.
- Chill until needed.
To serve, divide the raisins and pumpkin seeds among four soup bowls and drizzle with olive oil. Divide and ladle hot soup into the bowls.
Place a dollop of almond whipped cream on top and near the rim in each bowl; drizzle on a little almond oil and sprinkle with chopped chives.
Serve at once and enjoy this cozy autumn treat.