I love to play with vichyssoise, a cold French soup. In this version, garlicky green data-scaytid=”1″>scapes boost the flavour, while potatoes add creaminess without cream. Scapes are garlic shoots, sometimes called garlic whips. They look like chives on steroids, and have a subtle garlicky flavor. (More info in Kitchen Secrets.) Vichyssoise is a cold soup, but this tastes good warm or at room temperature, too.
2 tbsp (30 mL) unsalted butter
12 oz (375 g) scapes, trimmed, cut in 1-inch (2.5 cm) segments (3 cups/750 mL)
2 medium yellow-flesh potatoes (12 oz/375 g), peeled, cut in 1/2 inch (1 cm) dice
1 tsp (5 mL) or more kosher salt
2 cloves garlic, chopped
3 cups (750 mL) low-sodium chicken or vegetable stock
2 cups (500 mL) whole milk
1/8 tsp (0.5 mL) ground white pepper
1 tbsp (15 mL) chopped chives
In medium pan, melt butter on medium heat. Add scapes. Cook, stirring often, 3 minutes, or until softened. Add potatoes and 1 tsp (5 mL) salt. Cook, stirring often, 1 to 2 minutes, until starting to stick to pan. Stir in garlic 30 seconds. Stir in stock. When stock comes to simmer, cover, reduce heat to low and simmer 20 minutes, or until potatoes are very soft. Remove from heat. Cool 5 minutes.
In batches, purée in blender. Pour into storage tub. Stir in milk and pepper. Adjust salt. Cover and refrigerate at least 2 hours, or until chilled.
Before serving, garnish with chives.
Makes 6 cups (1.5 L).
- I prefer using milk instead of the traditional cream, as the potato makes the soup thick and creamy enough.
- For vichyssoises, I prefer yellow-flesh potatoes, which are starchy without being gluey. The best-known kind are Yukon golds.
Credit: Susan Sampson
Tested in Imperial