From: Chef Keith Otter, Desert Sage, La Quinta, CA. Yield: ½ quart. 2 Tbsp. vegetable oil 4 leeks, tough greens removed, washed and thinly sliced 5 chives, finely minced 2 cloves garlic, finely diced 2 stalks celery, finely sliced ½ white onion, finely sliced ½ cup potato vodka 3 russet potatoes, peeled and cut into 1” chunks 4½ cups chicken stock 1⁄8 tsp. salt (or more to taste) 1⁄8 tsp. white pepper (or more to taste) 1⁄3 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.