Potatoes and their Herbal Partners: Potato Garlic Soup with Chives and Lemon Zest

| October/November 1997

Potato Garlic Soup with Chives and Lemon Zest
Serves 8

The chives and lemon zest are my own interpretation of a soup I once tasted in Provence, but the wonderful garlic-­flavored broth is undeniably authentic.

  • 8 cloves garlic, peeled
  • 8 cups chicken broth
  • 2 pounds potatoes, peeled and cut into bite-sized pieces
  • 1 cup chopped fresh chives
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup chopped fresh parsley
  • 2 cups milk
  • 2 teaspoons lemon zest
  1. In a large pot, combine the garlic, broth, potatoes, 1/2 cup of the chives, oil, salt, pepper, and parsley. Bring to a boil and simmer, partly covered, for 30 minutes. With a slotted spoon, transfer the solid ingredients to a food processor or blender. Process until smooth, then return to the pot. Stir in the milk and heat through on medium low.
  2. Ladle into bowls and sprinkle with the remaining chives and the lemon zest.
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