Vichyssoise With Green Garlic

1. 1

   Wash leeks or peel onions.

2. 2

   Slice or chop.

3. 3

   Combine the water or stock, potatoes, leeks or onions, garlic, salt and pepper in a saucepan.

4. 4

   Cover and bring to a boil.

5. 5

   Lower the heat so the mixture simmers steadily.

6. 6

   Cook until the potatoes are tender, 20 to 30 minutes.

7. 7

   Cool or chill.

8. 8

   Then season to taste.

9. 9

   Puree in a blender, in batches if necessary, and chill completely.

10. 10

    Stir in the cream or half-and-half.

11. 11

    Taste, adjust seasoning and serve, garnished with parsley or chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.