SERVES 8 TO 10
This unusual and light-tasting little potato ball soup requires two things to elevate it to the spectacular; use a good chicken or capon broth and microwave the potatoes to insure dryness.
Making this soup just goes to show how far the Italian cook can take the humble potato and raise it to star status. For variation, add cooked escarole or spinach to the soup just before serving.
1 3/4 pounds chef or Yukon gold potatoes (2 large)
5 tablespoons unsalted butter, softened
1/2 cup grated Parmigiano Reggiano cheese
2 large eggs
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt
King Arthur Unbleached, All-Purpose Flour as needed
4 cups vegetable oil
2 quarts chicken or capon broth, kept hot
Parsley for garnish
Microwave or bake the potatoes until tender. Cool, peel and rice or mash them by hand. Combine them with the butter, cheese, eggs, nutmeg and salt. Do not use a food processor, which will break down the structure of the potatoes and turn them to glue.
Scoop tablespoon-size amounts of the potato mixture and roll them into balls. Or use a teaspoon and make ½-inch balls. As you make them, roll them in flour to coat them and place them on a lightly floured baking pan.
Heat the oil in a heavy-duty 2 quart pot or deep fryer. When the temperature registers 375°F, fry the potato balls a few at a time until nicely browned. Drain them on paper towels and keep warm in a 150°F oven.
When ready to serve, place 4 to 6 balls in individual soup dishes and slowly pour some of the hot broth over them. Garnish with the parsley and serve.
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