Vichyssoise With Green Garlic Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cut off the top 1/4 of the pointy end of the garlic bulb so that all of the cloves are exposed. Drizzle with olive oil, wrap in aluminum foil and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout. Let cool.
• Melt the butter in a soup pot over medium-high heat. Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown. Add the wine and cook for 2 more minutes.
• Add the potatoes and stock. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. (Adjust heat as required to simmer.)
• Add the salt, pepper, and sage. Let the soup cool.
• Extract the individual garlic cloves (squish them all out by applying pressure to the bottom of the bulb, or remove them individually with an escargot fork). Add them to the stockpot.
• If using fresh sage, remove sprigs, then puree the soup in a blender or food processor. Refrigerate for a minimum of 1 hour.
• Just before serving, add 1 part milk for every 3 parts soup, and blend in a blender for 15 seconds to aerate. Serve cold in chilled bowls.

Steps:

• Wash leeks or peel onions. Slice or chop.
• 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.
• 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.

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Steps:

• Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
• Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
• Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Steps:

• Melt 2 tablespoons butter in a large pot.
• Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
• Cook for about 3 minutes, stirring, until softened.
• Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
• Purée, then let cool. Stir in 1/2 cup or more cream before serving.
• Garnish with chopped chives.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Add potatoes and 4 1/2 cups broth; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, stirring occasionally, about 15 minutes. Add peas; cover and continue cooking until just tender, about 5 minutes. Working in batches, puree soup in blender. Transfer to bowl. Cool slightly. Chill uncovered until cold, then cover and chill. (Can be made 1 day ahead. Keep chilled.)
• Mix 1 cup cream into soup. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional cream and garnish with chives.