Cream Of Green Garlic And Potato Soup Recipes

CREAMY GREEN GARLIC AND POTATO SOUP

Steps:

• Wash, peel and cut the potatoes into 1-inch cubes and set them in a bowl of cold water. Set aside.Thoroughly rinse the spring onion and the green garlic stalks and chop. Heat the oil in a large pot over medium heat. Add the chopped spring onion (save the dark green parts for garnish) and cook until translucent, about 2 minutes. Add the green garlic and continue to cook, stirring frequently, about 2 minutes, being careful not to let the garlic burn (burnt garlic is bitter). Season with salt, pepper, cook and stir for 1 more minute. Add the broth and bring to a simmer. Reduce the heat to low, cover and cook for 20 minutes.Remove the potatoes from the bowl of water and add them to the onion/garlic and broth mixture. Cook the potatoes until they're tender, about 20 minutes. Transfer the potato chunks and some spring onion and green garlic mixture into a blender with about ½ cup of the cooking liquid. Puree until smooth, adding more cooking liquid as needed. The soup should be thick, but pourable.Pour the potato mixture back into a pot; stir in the heavy cream. Cook over medium-high heat until the cream is warmed through, about 5 minutes. Season with salt and pepper to taste. Garnish with fresh chopped spring onion greens and chopped chives if desired.

ROASTED GARLIC POTATO SOUP

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

CREAMY GARLIC POTATO SOUP

Steps:

• Melt butter in heavy bottomed pan. While butter is melting cut up vegetables.
• Saute carrots and for 2 minutes. Add celery and saute for 2 minutes longer. Add onion and saute until onions are clear. Add the potatoes and chicken broth. Bring to a boil, reduce heat and simmer until potatoes are cooked. Do not overcook the potatoes.
• Add salt and course ground pepper to taste. Stir in cream and heat until steamy, almost boiling.
• Serve with saltines.

CREAMY POTATO AND GREEN ONION SOUP

Steps:

• Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.
• Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.
• Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery.
• Stir in remaining ingredients, then heat, stirring occasionally, until hot.
• Garnish with garlic toast, if desired.