Author Notes
Skordalia is a Greek condiment made of either potatoes or stale bread and highly seasoned with garlic, olive oil, lemon juice and/or vinegar. I have turned this into a hearty warming soup perfect for thawing out on freezing winter days.
The level of garlic is usually quite heavy, so feel free to adjust to your taste preference and/or roast it to mellow the flavor. —gr8chefmb
Ingredients
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2 pounds
russet potatoes, peeled and cubed
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1/4 cup
coarse ground salt [DIVIDED USE]
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10
garlic cloves, peeled and minced
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1-1/2 cups
blanched almonds
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1 cup
extra virgin olive oil
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1 cup
water
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1/4 cup
fresh squeezed lemon juice
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1/4 cup
white vinegar
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2 tablespoons
freshly ground black pepper
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6 cups
low-sodium chicken stock
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3 tablespoons
fresh chopped dill
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6 tablespoons
Sour Cream [GARNISH]
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1
small cucumber, peeled, seeded and finely diced
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6 tablespoons
toasted slivered almonds
Directions
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Put the potatoes in a Dutch oven and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly. Puree the potatoes through a food mill or ricer into the Dutch oven.
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Meanwhile, on a cutting board, lightly sprinkle the garlic with 1 tablespoon of the salt and smash it into a fine paste with the side of a cook's knife.
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In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the remaining salt, water, lemon juice, vinegar and pepper.
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Place pan back on stove over medium heat and whisk in chicken stock. Simmer uncovered for 10-15 minutes, or just until heat through. Stir in dill and ladle into serving bowls. Garnish as desired with with sour cream, chopped cucumber and toasted almond slivers. Serve immediately with hot crusty bread and butter.
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