YUKON GOLD POTATO SOUP WITH CRÈME FRAÎCHE AND CAVIAR 6 tablespoons butter or margarine 1 large onion, thinly sliced 6 medium Yukon Gold potatoes, diced (6 cups) 6 cups chicken broth 1/4 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, finely chopped 1/2 cup crème fraîche 1 jar (1 ounce) black lump fish caviar Chopped fresh chives, if desired Melt butter in 4-quart Dutch oven over medium heat. Cook onion in butter about 20 minutes, stirring frequently, until onion is softened and golden.

Stir in potatoes. Stir in broth, salt, pepper and garlic. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potaoes are very tender.

Place soup in small batches (about 2 cups at a time) in blender. Drape towel over lid of blender to prevent any soup from overflowing. Cover and blend until smooth.

Garnish each serving with a dollop of crème fraîche, a small spoonful of caviar and a sprinkling of chives.

6 servings.

SUBSTITUTION: Crème fraîche is a matured, thickened cream with a slightly tangy, butty flavor and velvety, rich texture. It is available in the dairy section of some supermarkets. For this recipe, a dollop of sour cream could be used instead.

DID YOU KNOW? The color of Yukon Gold potatoes, both the skin and flesh, ranges from buttery yellow to golden. These boiling potatoes have an almost succulent texture and make excellent mashed potatoes.

1 Serving: Calories: 295 (Cal. from fat: 155), Fat: 17g (Saturated: 10g), Cholesterol: 70mg, Sodium: 1,300mg, Carbohydrate: 32g, Protein: 7g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]