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Young green garlic has a more delicate taste than the mature variety. Its mild flavor is highlighted in this chilled, fresh soup.
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Ingredients
For 4 Serving(s)
green-garlic-vichysoisse
- 1 1/2 T unsalted butter
- 1 c chopped green garlic
- 1 c sliced leeks
- 2 c peeled, diced potatoes
- 1 1/2 c vegetable broth
- water
- 3/4 c half-and-half
- salt
- chopped parsley
Green Garlic Vichysoisse Directions
- In a large stock pot, melt the butter over medium heat. Stir in the green garlic and leek, and cook for 3-4 minutes, stirring frequently, until beginning to soften. Stir in the potatoes, and cook for 1 minute. Pour in the broth, and just enough water to cover the vegetables. Raise heat to medium-high, and bring to a boil. Reduce heat to low, then simmer uncovered, stirring occasionally, until the potatoes are tender. Allow to cool, then refrigerate to chill completely.
- Use an immersion blender to puree the soup (or work in batches with a regular blender) until smooth. Transfer to a large bowl, and add the half and half. Add salt to taste, and serve in bowls topped with chopped parsley.