Vichyssoise With Green Garlic

Name: Vichyssoise With Green Garlic
Total time: 40 min
Yield: 4 servings
Cuisine: french
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; 1/2 to 1 cup heavy cream or half-and-half (optional); Chopped parsley or chervil for garnish

By Mark Bittman

Total Time: 40 minutes plus time to chill
Rating: 4(16)
Comments: Read comments

Featured in: THE MINIMALIST; Vichyssoise Comes Alive

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Wash leeks or peel onions. Slice or chop.
Step 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.
Step 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.