Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish May 2006
Spring | Garlic | Appetizer | Soups | All categories...
food
Spring Garlic Chive Soup
Serve with Warm Cider-Baked Apple with Vanilla Sour Cream and Roasted Duck Legs with Rhubarb Orange Sauce. Part of our "Bistro Bites" menu.
Ingredients (Serves 2)
| 1 | tablespoon unsalted butter |
| 1 | tablespoon chopped shallots |
| 1 | medium potato, peeled and diced (about 1 cup) |
| 1/2 | cup chopped garlic chives, reserve 4 buds for garnish |
| 1-1/2 | cups chicken stock |
| 1 | tablespoon 35% cream |
Instructions
- In a saucepan, saute shallots in butter over medium heat. Add potato and season with salt and pepper.
- Stir in garlic chives and add chicken stock. Bring to a boil then reduce heat and gently simmer for 10 minutes or until potato is very tender.
- Puree in a blender or with an immersion blender* until smooth. Stir in cream and taste. Garnish with reserved chive buds.
Nutritional information
Nutrients per serving: 171 calories, 10 g fat, 6 g protein, 16 g carbohydrates, 2 g fibre.
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