Yukon Gold Potato W/ Black Olive "caviar"

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons butter (vegans replace butter with olive oil)
• 1 cup coarsely chopped onion
• 5 cups vegetable stock (light-colored looks nicest)
• 2 yukon gold potatoes, peeled & cut into 3/4-inch chunks (about 1 lb. total)
• 1 garlic clove, coarsely chopped
• 1 dash salt
• 1 dash pepper
• 1 cup pitted black olives, finely chopped
• 2 tablespoons minced flat leaf parsley
• 2 garlic cloves, minced
• 1 dash ground pepper
• 1 pinch red pepper flakes (optional)

Recipe

• 1 melt butter in soup pot over medium-low heat. add onions; cook, stirring occasionally, until tender, about 10 minutes.
• 2 stir in vegetable stock, potatoes, garlic, salt & pepper. increase heat to high; bring to a boil. reduce heat, cover & simmer until potatoes are very tender (about 10 minutes).
• 3 make "caviar": stir all ingredients together in a small bowl, and set aside.
• 4 puree the soup in a blender until smooth(will need to do in several batches).
• 5 return soup to pot set on medium heat; return to serving temperature.
• 6 garnish each serving with a small mound of "caviar". non-vegans: you can also garnish with finely crumbled hard-cooked eggs and/or sour cream.