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Potato Soup and Chive Dumplings

Jerusalem Artichoke Soup

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Chive Dumplings 

  • 1/4 C Ricotta Whole Milk
  • 1 Egg
  • 1/4 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper
  • 1/4 C Yellow Cornmeal
  • 1/4 C chopped fresh Chives
  • Vegetable Stock to simmer

Combine ricotta in food processor and process until smooth.  Add beaten egg and season with salt and pepper.  Combine with cornmeal until completely smooth.  Transfer to a clean bowl, add chives and mix.  Let rest for 10 minutes and then form into 4 balls of 46 grams per dumpling.

Bring vegetable stock to the simmer and add dumplings just enough to not crowd the pot.  Once they float allow to simmer for 1 more minute, remove with a slotted spoon and set aside.

Reheat for service in a poaching vegetable stock liquid.

Potato Soup

  • ½ Tsp Vegetable Oil
  • 2 C chopped White Onions
  • 2 C diced White Potatoes
  • 3 C Chicken or Vegetable Stock
  • 4 sprigs of fresh Thyme, including stems
  • Salt and pepper to taste

Sweat onions in vegetable oil until translucent.  Add diced potatoes and sauté for 1 minute.  Add stock and thyme and simmer until potatoes are fully cooked roughly 15 mins.

Remove thyme stems from pot and puree in a blender until smooth.  Season to taste.

  • 3 Tbsp Olive Oil
  • 1 Onion, diced
  • 1 ½ Lb Jerusalem Artichokes, roughly chopped
  • ½ Potato, quartered
  • 3 sprigs Thyme, tied with string, + 1 sprig, leaves picked for garnish
  • 1 Bay Leaf
  • 7 C Water
  • ½ C 35% Cream
  • Salt
  • Olive oil for drizzling

Heat 1 tablespoon of the olive oil in a medium pot over medium heat.  Add the onion and sweat until tender and translucent.  Add the Jerusalem artichokes and potato and stir.  Add the thyme, bay leaf and water and continue to stir.  Bring the pot to a boil, then reduce it to a simmer.  Once the Jerusalem artichokes and the potatoes are fork tender, remove the thyme and bay leaf.

Transfer the soup to a blender and puree in batches until smooth.  Strain the soup through a fine mesh sieve into a clean pot, bring to a boil and then reduce to a simmer for 1 minute.  Add the cream and season to taste with salt.  

To serve, pour the soup into bowls and garnish with a drizzle of olive oil and thyme leaves.

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