Summary
Servings:
4
Prep time:
10 minutes
Cooking time:
40 minutes
Description
Cream of green garlic and potato soup
Ingredients
- 2 tablespoons olive oil
- 25g proscuitto minced
- 1 green garlic stalk, white and light green parts, chopped
- pinch of cayenne
- 250 g chicken or vegetable stock, plus more to thin the soup as needed
- 2 potatoes, peeled and diced
- 50 ml double cream
Instructions
- Heat the olive oil in a deep saucepan over medium heat. Add the proscuitto and cook till it starts to drop some fat and get crispy.
- Add the garlic and stir through and sweat down. Do not allow it to brown or it will go bitter.
- Add salt, pepper and cayenne, stir and cook for another 2 mins.
- Add the stock, bring to a boil. Simmer for 30 mins.
- Add the potatoes and cook until they begin to fall apart. Once the potatoes are done, blend the soup to a smooth puree. Add more stock if it's too thick. Return to the stove and stir in the cream and warm through on a medium heat. Garnish with chives, if desired and serve with crusty bread