Prep: 20 mins plus 40 minutes soaking and salting time
Cook: 25 mins
Servings: 4

POTATO, DILL AND PICKLED JALAPEÑO SOUP WITH SHOESTRING FRIES

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

With nods to Polish and Scandinavian flavours, this fresh potato soup is made from simmering potatoes in chicken stock before finishing with plenty of chopped dill and jalapeño brine, topped with crunchy shoestring fries.

Start cooking

Ingredients

30g unsalted butter
1 large onion, finely chopped
2 garlic cloves, finely grated
1l chicken stock
1 tsp caraway seeds
750g Nanna Tate potatoes, peeled and chopped into 1.5cm cubes
6 tbsp of pickled jalapeño brine, or more to taste
20g of dill, finely chopped, reserving some fronds to garnish

GARNISHES

1 large Nanna Tate potato, peeled and finely sliced into matchsticks (you can use the julienne attachment on a mandoline, or a julienne peeler)
Soured cream, to serve
Pickled jalapeños, sliced, to serve
Mustard, ideally a Polish one like Prymat, or wholegrain, to serve
Vegetable oil, for deep-frying

Let’s get cooking!

Step 1 of 3
SHOESTRING FRIES

For the shoestring fries, rinse the julienned potato under cold water then leave to soak in a bowl of cold water for 10 minutes to help remove excess starch.

Drain and transfer the potato to a sieve set over a bowl, evenly salt the strands and leave for 30 minutes to drain away excess moisture. Squeeze in a clean tea towel to remove as much moisture as possible, then set aside.

Place enough vegetable oil to come a third of the way up the sides of a deep pan. Preheat over a medium-high heat, or preheat a deep-fat fryer to 180°C. Set up a tray lined with kitchen paper for draining. Deep-fry the potato matchsticks in small batches for about 2 minutes until they turn a pale golden colour. Remove with a slotted spoon and drain on the kitchen paper. Season with flaky salt and set aside for later.
Step 2 of 3
MAKE THE SOUP

For the soup, melt the butter in a large saucepan over a medium heat. Add the onion and cook for 15 minutes, or until softened. Add the garlic and cook for 1 minute, then pour in the chicken stock and stir through the caraway seeds.

Add the diced potatoes, bring to a gentle simmer and cook for 12 minutes until the potatoes are tender. Avoid any vigorous boiling as this can damage the potato cubes.
Step 3 of 3
ASSEMBLE & SERVE

Remove the soup from the heat and season with salt, pepper and the jalapeño brine, to taste. Stir through the chopped dill just before serving to preserve its fresh colour.

To serve, ladle the soup into bowls. Add a spoonful of soured cream and mustard in the middle, then top with a generous pile of crispy shoestring fries, slices of pickled jalapeños and reserved dill fronds. Stir the soured cream and mustard through the soup to create a creamy soup as you eat it, if you like.