No New Year’s Eve party is complete without some shots, but you can make the following day more bearable by serving Potato, Leek, and Truffle Soup Shooters. These shooters are a comforting and luxurious treat for a chilly evening and can be quickly prepared when your guests arrive.
Yield: 25 shooters
Ingredients
1 1/2 lbs. Yukon Gold potatoes peeled and diced into quarters
2 large leeks, white and pale green parts only, rinsed well and sliced thin
1–1 1/2 cups whole milk
1 tablespoon truffle oil
4 tablespoons unsalted butter
1 tablespoon chives, minced
Kosher salt and black pepper, to taste
Directions
Add butter to a sauté pan on medium heat. When foam subsides, add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are very soft but not browned, about 8–10 minutes. Place leeks in a food processor with a 1/2 cup of water and purée until smooth—place mixture in a saucepan.
Place potatoes in a stockpot and cover with cold water by 2″. Bring to a boil and cook until potatoes are easily pierced with a knife. Drain and pass through a potato ricer. Add potatoes to the leek mixture and heat on low. Gradually add milk until you reach desired consistency. Adjust seasoning. Soup can be wrapped and refrigerated overnight. Before serving, bring to a simmer and add additional milk, if necessary. Add truffle oil. Pour soup into shooters and garnish with chives.
