Idaho® Potato Shooter with Beet "Caviar" | Idaho Potato Commission

Ingredients

• Beet Caviar
• 3 whole beets (about 1 1/4 pounds), trimmed, washed
• 1 orange, cut in wedges
• 8 garlic cloves
• 2 bay leaves
• 1 rosemary sprig
• 1 tablespoon olive oil
• 1 cup red wine
• 1 1/4 to 1 1/2 ounces unflavored gelatin powder
• 2 quarts canola oil, chilled to 45°F in 6-inch-deep 1/3 hotel pan Potato Soup
• 1/4 cup chopped leeks
• 2 tablespoons olive oil
• 4 medium Idaho® russet potatoes (80 count), peeled, roughly chopped
• 1 bay leaf
• 2 quarts chicken stock
• 1 cup heavy cream
• 4 ounces crumbled blue cheese
• 6 ounces sour cream
• Salt and pepper as needed
• Fresh chervil sprigs for garnish