Vegetables Potatoes Hot Potato, Cold Potato Be the first to rate & review! “I’ve always been thrilled by the sensation of having two different temperatures on the palate at one time,” Achatz says. Here, he contrasts a creamy, chilled potato soup with hot potato balls.More Potato RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.Grant began working in restaurants as soon as he could walk. His parents owned a diner in Michigan, and he spent his childhood years working alongside his family. After graduating from the Culinary Institute of America at age 21, Grant spent a short time at Charlie Trotter's before finding his mentor in chef Thomas Keller at the French Laundry. Grant worked for a total of 5 years at the French Laundry, eventually rising to sous chef. During his time in California, he also spent a year working at La Jota vineyards. A short stage at elBulli in Roses, Spain was exceptionally influential and led Grant to seek out his first executive chef position at Trio in Evanston, IL. It was there that his creativity and desire to innovate flourished. In 2002 and 2003, respectively, Grant was recognized by Food & Wine Magazine as one of the nation's Best New Chefs and named the Rising Star Chef by the James Beard Foundation. Food & Wine's Editorial Guidelines Published on January 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 1 hrs 15 mins Yield: 8 Ingredients Soup 1 large Yukon Gold potato (about 8 ounces), peeled and cut into 1⁄2-inch dice 1/4 cup black truffle juice (see Note) 1⁄2 cup plus 2 tablespoons heavy cream Kosher salt 1 tablespoon white truffle oil Garnishes 1 pound unsalted butter, plus 1⁄2 tablespoon cold unsalted butter cut into 8 very small cubes and frozen 1 medium Yukon Gold potato (about 6 ounces), scrubbed and scooped into 8 balls with a 1⁄2-inch melon baller 1⁄2 ounce Parmigiano-Reggiano cheese, cut into 8 very small pieces 2 chives, cut into eight 1-inch lengths 8 thin slices of fresh black truffle (optional) Maldon salt Directions make the soup In a small saucepan, combine the diced potato with the truffle juice and bring to a boil. Cover and simmer over low heat until the potato is tender, about 20 minutes. Add the cream and return to a simmer. Transfer the potato mixture to a blender. Add 3⁄4 teaspoon of salt and 1/3 cup of water and puree until smooth. With the machine on, drizzle in the truffle oil until incorporated. Season with salt. Strain the soup through a fine sieve into a medium bowl. Cover and refrigerate until thoroughly chilled, about 3 hours. prepare the garnishes In a medium saucepan, melt the pound of butter. Simmer gently over low heat until foam rises to the surface, about 3 minutes. Using a spoon, skim the foam off the surface. Slowly pour the butter through a cheesecloth-lined sieve into a medium bowl, stopping before you reach the milky solids at the bottom of the saucepan; wipe out the pan. Return the clarified butter to the saucepan and add the potato balls. Bring to a slow simmer over moderately low heat and cook the potato balls until they are tender, about 15 minutes. Keep the potato balls in the butter. Pour the chilled soup into 8 small bowls or shot glasses. Garnish each soup with 1 piece of cheese, frozen butter and chive, plus a hot potato ball and a truffle slice. Sprinkle with Maldon salt and serve. Alternatively, skewer 1 piece of cheese, frozen butter and chive and a hot potato ball onto each of 8 mini skewers, drape with a truffle slice, sprinkle with Maldon salt and serve. Make Ahead The potato soup can be refrigerated for up to 2 days. Notes Black truffle juice is available at Italian specialty stores and online at amazon.com. Rate it Print