Wednesday, May 19, 2010
Garlic Greens and Potato Soup
Here is my Kimberton CSA inspired version of Vichyssoise. It has vibrant refreshing taste and very easy to make.
Yields: 4-6
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2 T butter 2 stalks garlic greens, sliced 2 medium potatoes 6 cup chicken stock (preferably home made) 1/4 cup heavy cream salt and pepper to taste |
Melt the butter in 3 qt pot. Add the green garlic and sautee about 5-7 min. Add potato, cook another 2-3 min. Add chicken stock and cook until potatoes are very tender. Carefully transfer the mixture in the food processor and puree until smooth. Return soup to the pot. Add cream and bring to boil. Strain through a sieve if you prefer smoother consistency (and less fiber).
Serve hot or cold (depending on your mood or weather) with sourdough croûtons.