For the most part, uttering the word 'smoke' in a kitchen is once removed 
from saying the dreaded word 'fire.' But we've come to embrace 
http://www.tastingtable.com/entry_detail/chefs_recipes/7615/TT_National_%7C_Smoked_Soba_Noodles.htm 
cooking http://www.tastingtable.com/entry_detail/chefs_recipes/7613 with 
(controlled) smoke, and Cedric Maupillier, the executive chef at the newly 
opened Mintwood Place http://mintwoodplace.com/ in Washington, D.C., 
provides another reason to break out our wood chips. To make this 
smoke-imbued take on traditional potato soup, he oven-smokes whole Yukon 
Gold potatoes before peeling them and blending the tubers with leek, miso, 
cream and buttermilk. The result is a smoky, velvety potage that won't get 
any grief from your fire alarm.
   
   
VIEW MOBILE VERSION |  VIEW ONLINE
Thu. 05 Apr '12
Smoking Section
Potato soup lights up
Mintwood Place
For the most part, uttering the word "smoke" in a kitchen is once removed from saying the dreaded word "fire." But we've come to embrace cooking with (controlled) smoke, and Cedric Maupillier, the executive chef at the newly opened Mintwood Place in Washington, D.C., provides another reason to break out our wood chips. To make this smoke-imbued take on traditional potato soup, he oven-smokes whole Yukon Gold potatoes before peeling them and blending the tubers with leek, miso, cream and buttermilk. The result is a smoky, velvety potage that won't get any grief from your fire alarm.
Smoked Potato Soup
Recipe adapted from Cedric Maupillier, Mintwood Place, Washington, D.C.
Yield: Serves 4
INGREDIENTS

2 cups hickory-wood chips

1 pound Yukon Gold potatoes (about 2 large), each pricked a few times with a fork

5 tablespoons unsalted butter

1 large yellow onion, finely chopped

1 large leek, white part only, finely chopped

1 celery stalk, finely chopped

2 cups water

1 cup heavy whipping cream

½ cup whole milk

1½ tablespoons white miso paste

2 teaspoons kosher salt

1 teaspoon white pepper

1½ cups buttermilk

1 tablespoon sherry vinegar

DIRECTIONS

1. Preheat the oven to 350°. Place the wood chips in the bottom of a large stockpot and set over high heat. Once the wood chips become fragrant, after about 5 minutes, place a steamer insert over the chips and set the potatoes in the steamer. Cover the pot and transfer to the oven. Cook until a paring knife easily slips into the center of the potatoes, about 1½ hours. Remove from the oven and set aside to cool slightly, then peel the potatoes.

2. Meanwhile, make the soup base: In a stockpot set over medium heat, melt the butter. Add the onion, leek and celery and cook, stirring often, until the vegetables are tender, about 5 minutes. Pour in the water, cream and milk, and then stir in the miso, salt and pepper. Turn the heat to high and bring the mixture to almost a boil, then reduce the heat to medium-low and simmer gently for 20 minutes. Turn off the heat and set aside to cool for 10 minutes.

3. Add the potatoes, buttermilk and sherry vinegar and use an immersion blender to blend until smooth (alternatively, blend in a blender, working in batches, then return the soup to the stockpot). Warm gently over medium heat. Serve hot.

 
NEXT STEP Go to Mintwood Place's Website
 
TT TO-DOs All Tasting Table Recipes
 
 
PRINT SUBSCRIBE
TT TO-DOs INVITE
SHARE: FORWARD Share: Facebook Share: Tweet This Share: Pinterest Share: Buzz
About The Chef

Cedric Maupillier began his career in Toulon, France, before moving to England to work under Julian Clauss-Ehlers, Raymond Blanc and Pierre Gagnaire. He returned to France to work at the Michelin three-star restaurant La Côte St. Jacques and at Relais & Châteaux's Du Pralon before moving to Washington, D.C., in 2002 to work first at the now-closed Maestro at the Ritz-Carlton, then at Citronelle and Central Michel Richard; he also consulted at Medium Rare. Maupillier opened Mintwood Place in Washington, D.C., in 2012.

Mintwood Place, 1813 Columbia Rd., NW, Washington, D.C.; 202-234-6732 or mintwoodplace.com

Test Kitchen Approved
Sponsored
PARTNER LISTING
Cookstr Calling All Cooks Cookstr.com is the #1 free library of cookbook recipes online. Find your favorite classics all in one place, alongside recipes from up-and-coming chefs and restaurants. Cookstr's search technology allows you to customize search results by occasion, cuisine, nutritional needs and more, whether you want recipes for a last-minute Italian dinner party or a gluten-free birthday cake. Sign up here to share, save, and receive handpicked recipes in your inbox.
Sponsored
Tasting Table
 
Help / Contact / About / Terms / Privacy / Editorial Policy / Advertise / Search / Jobs / Sweepstakes / Update My Preferences / UNSUBSCRIBE
 
Tasting Table serves genuine editorial. There is no pay for play. Click here for our editorial policy.
© 2008–2012 TDT Media Inc. doing business as Tasting Table. All Rights reserved.
495 Broome St. FL 3; New York NY 10013