Garden Hard, Eat Hearty: Potato and Garlic Vichyssoise

Try this flavorful, light soup.


| June/July 1995


Serves 6

Even better made a day ahead, this beautifully colored soup is worth the wait. Its texture is soothing, its flavors distinctive. For a light lunch, serve it cold or hot with fresh bread and a garden salad.

Soup

  • 5 medium-large potatoes
  • 1 large onion
  • 8 garlic cloves, lightly mashed
  • 1/4 cup chopped chives
  • 2 tablespoons olive oil
  • 6 cups chicken broth
  • Salt and freshly ground pepper to taste
  • 1/2 cup half-and-half or milk

Garnish



  • 2 ripe medium tomatoes
  • 1/3 cup fresh basil leaves
  • 1/3 cup pine nuts

1. Peel the potatoes and onion, and cut them into quarters. Place them in a stockpot with the garlic, chives, olive oil, and broth. Bring to a boil; reduce the heat and simmer for 20 minutes, or until the potatoes are tender.

2. With a slotted spoon, transfer the potatoes, onion, garlic, and as many chives as will follow into the food processor. Puree until smooth.








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