4-6 servings
Soup can be served hot, warm, room temperature, or cool.
Soup can be made vegan by using a butter substitute, vegetable stock, and omitting or substituting cream. If omitting cream, I would use just a little cornstarch or a similar thickening agent dissolved in additional stock.
INGREDIENTS
3 Tbsp unsalted butter
6 oz green-spring garlic cloves and very light green part of the stem, chopped, clean like you would leeks (substitute leeks if green garlic is not available)
1/2 cup water
1 pound new yellow potatoes, scrubbed and large eyes and blemishes removed, halved or quartered depending on size, may peel if desired
4 cups chicken or vegetable broth
1/3 cup heavy cream
1 tsp kosher salt
1/2 tsp white pepper
1-1/2 to 1-3/4 tsp cider or white wine vinegar, to taste
Serve with croutons or freshly sliced good bread
GARNISHES - optional, some, all or none
Drizzle of EVOO
Freshly ground black pepper
Fresh watercress leaves
Very thinly sliced darker green parts of stem, placed in ice water to curl
DIRECTIONS
Place butter, garlic cloves, chopped stem, 1 cup of stock, and water in a large saucepan. Cover and bring to a simmer for 15 minutes. Add remaining stock, potatoes, salt and white pepper. Cover, return to simmer and cook for 25-35 minutes until potatoes are soft. Allow to cool slightly, then add the heavy cream. Using an immersion blender or counter top blender, puree soup until smooth. Take precautions for hot liquid in a blender! If desired, strain through a fine-mesh metal colander for a smoother texture. Add half the vinegar, stir, then taste. Add remainder of vinegar as desired to your taste. If soup is too thick, add a little more broth.
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