Courtesy Gavin Schmidt, The Morris, San Francisco
One of San Francisco’s hottest recent restaurant openings is The Morris, helmed by Chef Gavin Schmidt and Sommelier Paul Einbund, who have worked in some of the most important kitchens on the West Coast. The market-driven menu changes daily, and the dynamic wine list shifts nearly as often. The dishes served here are equal parts comfort, innovation and elegance. In this simple but deeply flavored soup, Parmesan rinds and kombu (dried kelp) lend a double shot of umami.
Published: January 27, 2017
Ingredients
Directions
Heat oil in deep sauté pan or soup pot over medium-low heat. Add onion and garlic. Cook until tender, but not brown, about 5 minutes. Add potatoes, vegetable stock, cheese rind and kombu, followed by thyme and savory tied together in a cheesecloth sachet. Cover and cook until potatoes can be crushed with back of spoon, about 15 minutes. Remove and discard rind, kombu and sachet. Stir in grated cheese, and remove from heat.
Transfer to blender (in batches, if necessary) and purée, seasoning to taste with salt and pepper. Serve hot, garnished with cheese shavings, croutons, watercress and shaved radish, if desired. Serves 4.
Pair It
Peay Vineyards 2013 Estate Chardonnay (Sonoma Coast). “This Chardonnay has the crispness and minerality to contrast the richness of the soup, but enough weight on the palate to match the weight of the potatoes,” says Einbund.
