I had some sliced potatoes and random flavorful liquids that needed using up, so this is lunch.

This is a very simple soup. Simmered gold potatoes, puréed fine with equal parts of chicken stock and coconut milk. After it’s fully blended I worked in a pat of butter and adjusted seasoning.

For garnish I had some tiny shiitake mushrooms, which I tore up and seared, and in the same pan I added some shaved shallot right before plating, just enough to take some color.

At the last second, soup hot in the blender, I added the parsley to keep it bright. Plated with chili crunch (the expensive one this time because I was cooking for someone with specific dietary restrictions recently) and the mushrooms.