Organic Cream | Harvest Eating

Created By: Chef Keith Snow

Description:

This simple creamy potato soup recipe is sure to please.

Ingredients:

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4-5 potatoes
1 onion
1-2 celery stalks
4 tbs butter
4 tbs flour
1 cup organic milk
1 cup organic cream
2 cup shredded white cheddar cheese

Directions:

1. Cut potatoes, onions and celery into small chunks.
2. Place in pot; cover with water and boil 7-8 minutes.
3. While potatoes are cooking melt butter, add flour to make a paste. Whisk into milk and bring to boil.

Drain water from potatoes and add potatoes, celery, onion to milk mix. Put on low heat. Add shredded cheese, salt and pepper to taste. Stir until cheese is melted.

Chef’s Note: Soup can be pureed or blended for a creamier consistency.
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Created By: Chef Keith Snow

Description:

A simple recipe that features delightful French blue cheese and pomegranate seeds that goes perfect with crunchy romaine lettuce. In this video, Chef Keith Snow demonstrates how to make this lovely salad.

Ingredients:

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1 ounces Valdeon blue cheese (or similar)
1/2 cups Daisy sour cream
2 tablespoons organic cream
pinch of salt
pinch of black pepper
1 bunch fresh hearts of romaine
2 tablespoons seeds from a pomegranate

Directions:

1. Carefully rinse lettuce under cold water then dry with a kitchen towel, arrange on cold plates.
2. In a work bowl add all ingredients except the pomegranate seeds, mix well. Be sure to retain some chunks in the blue cheese dressing.
3. Dress romaine with blue cheese mixture, top with seeds and enjoy on a cold plate.

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Creamy Potato Soup Recipe

Romaine Salad with Valdeon Blue Cheese And Pomegranates