Vichyssoise With Green Garlic
Published June 20, 2000
- Total Time
- 40 minutes plus time to chill
- Rating
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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 analysis per serving (4 servings)
43 grams carbs; 50 milligrams cholesterol; 333 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 1 gram trans fat; 5 grams fiber; 1226 milligrams sodium; 6 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes