- 1 tbs olive oil
- 2 full stalks of green garlic (including stalks) roughly chopped
- 2 large spring onion, roughly chopped
- salt & pepper, as needed
- 2 small red potatoes
- 1/2 cup water
- 2 cups chicken stock
- 2 tbs heavy cream
- 1 tbs parsley and chives, minced
- 1 tbs butter
Heat a medium sized stock pot over medium heat. Add oil, green garlic, spring onion and salt/pepper. Cook (stir often) until the vegetables have softened and onion/shallot is clear.
Add the chopped potatoes (don’t peel). Cook for a few minutes to combine the flavors. Add water and continue to cook until the pan is almost dry, stirring often.
Add chicken stock and turn heat to low. Simmer about 1/2 hour (again, stir often) until the potatoes are very soft.
Remove the pot from the heat and add the minced herbs. Process the soup quickly with an immersion blender or food processor until a puree is formed. If you prefer a more elegant presentation you may take this all the way to a smooth puree. Taste and adjust seasoning with salt and white pepper. Stir in cream and butter. Garnish with leftover herbs and serve immediately.