Passion for Pork

Recipe: Fairmont JPL’s Potato Puree with Smoked Bacon and Sherry Vinaigrette

Sharman - Tuesday, April 7, 2015


A few weeks back I had the pleasure of attending the Fairmont Jasper Park Lodge‘s annual pyjama party – an event that saw women bust out their best 80’s attire for a weekend that included a video dance pyjama party, break dancing lessons, a vodka candy bar, and an evening with Molly Ringwald.

Of course the culinary team at the Fairmont JPL kept our bellies full throughout the weekend and the bacon tap was on full throttle. I even learned that the hotel goes through 1500 kilos of bacon per week!

During the luncheon we were treated to the most delicious bowl of potato soup with hint of smoky bacon. Thankfully, Sous Chef Andrew Whiteside shared the Fairmont JPL’s recipe. If you are a meat and potatoes girl like I am – you are going to love this recipe for Potato Puree with Smoked Bacon and Sherry Vinaigrette.

Potato Puree with Smoked Bacon and Sherry Vinaigrette
makes 8 portions

Potato Puree

8 cups white vegetable broth (made from simmering bay leaf, onion, celery, garlic)
3 tablespoons fat free chicken broth, divided
1 tablespoon oil, divided
2 cups onions, sliced
2 1⁄2 cups leeks (white part only, sliced)
1 1⁄2 teaspoons dried oregano
8 cups Yukon Gold potatoes, peeled and cubed
1⁄2 teaspoon ground black pepper
1 pinch ground cardamom
1 L cream
150 grams whole butter

Sweat off the cut vegetables and spices in the butter and oil (helps prevent the butter from burning) until the vegetables are translucent.

Add cut and peeled potatoes & vegetable stock to just cover the potatoes (simmer until tender)

In a blender puree the soup to a velvety smooth consistency. Add cream until desired consistency is reached and season with salt.

Smoked Bacon & Sherry Vinaigrette

1 lb maple smoked bacon
62.5 ml sherry vinegar
250 ml canola oil
1 bunch chopped parsley
1 tbsp hot mustard

Cook the bacon until crispy (reserve some bacon fat)

In a blender place the mustard, bacon & sherry vinegar. Puree on medium-high, while slowly adding the canola oil and 4 tbsp bacon fat. There is no need to salt the vinaigrette because of the bacon.

Add chopped parsley in at the end.

To serve – spoon hot potato puree into the a bowl and top with smoked bacon & sherry vinaigrette. Enjoy!