Potato Whey Soup
Created by Sheana Davis, The Epicurean Connection
Yields 8 servings
8 cups fresh whey
8 cups white potatoes, peeled and cut into 1/2 inch cubes
Simmer potatoes in whey until soft. Remove from heat and mash together with a whisk until chunky. Taste and adjust flavors.
Season with fresh ground black pepper and Kosher salt.
2 tablespoons sweet butter
4 cloves garlic, chopped
1 cup leeks, cut in half lengthwise and sliced 1/4 inch thin
1/4 cup white wine
2 tablespoons fresh sage, chopped
Place butter in a saute pan, heat butter over medium heat. Add in garlic and saute for 1 minute, add in leeks and saute for 5 minutes or until tender, splash with white wine, bring to a simmer, add in sage and cook for 3-4 minutes. Pour leek mixture into soup, stir together, taste and adjust seasoning.
Make the potato whey soup. Make the Leek Saute and then add in two cups fresh chopped clams and saute for 3-4 minutes. Add into potato whey soup. Enjoy.
“Bacon, Tomato & Cheddar”
1 cup crispy bacon, crumbled
2 cups cheddar cheese, grated
1/2 cup green onions, chopped
1 cup tomatoes, chopped
Garnish the Leek Saute Potato Whey Soup and garnish with Bacon, Tomato & Cheddar!