Vichyssoise with Garlic
- 4 cups water, stock, or a combination
- 1 pound potatoes, peeled and cut into slices or chunks
- 1 pound leeks or onions or a combination (leeks well-washed and onions peeled), cut into slices or chunks
- 1 whole head green garlic, plus its stem, chopped into pieces, or 3 garlic cloves, peeled
- Salt and freshly ground black pepper
- ½ to 1 cup heavy cream or half-and-half
- Chopped parsley, chervil, or chives
Instructions:
Some protein, like shrimp, makes it even more of a whole-meal soup.
- Combine the water, or stock, potatoes, leeks, garlic, salt, and pepper in a saucepan, cover, and turn the heat to high. Bring to a boil, then lower the heat so the mixture simmers steadily but not violently. Cook until the potatoes are tender, 20 to 30 minutes. Cool or chill, then season to taste.
- Purée in a blender, then chill fully. Stir in the cream, then taste and adjust the seasoning and serve, garnished with parsley.