Vichyssoise With Green Garlic

Ingredients

• 1 pound leeks or onions, or a combination
• 1 quart water or stock, or a combination
• 1 pound russet or Yukon Gold potatoes, peeled and cut into slices or chunks
• 1 whole head green garlic, plus its stem, chopped, or 3 cloves garlic, peeled
• Salt and freshly ground black pepper
• ½ to 1 cup heavy cream or half-and-half (optional)
• Chopped parsley or chervil for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    219 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 6 grams protein; 520 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wash leeks or peel onions. Slice or chop.
2. Combine the water or stock, potatoes, leeks or onions, garlic, salt and pepper in a saucepan. Cover and bring to a boil. Lower the heat so the mixture simmers steadily. Cook until the potatoes are tender, 20 to 30 minutes. Cool or chill. Then season to taste.
3. Puree in a blender, in batches if necessary, and chill completely. Stir in the cream or half-and-half. Taste, adjust seasoning and serve, garnished with parsley or chervil.

40 minutes plus time to chill