Green Potato Garlic Chive Soup Recipes

POTATO CHIVE SOUP

Steps:

• In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes., In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired.

POTATO CHIVE SOUP

Steps:

• In a medium pan heat the olive oil and cook the garlic and chives, over low-medium heat, until soft and fragrant.
• Add the potatoes, cook few minutes.
• Add the water (just to cover the potatoes) and season with salt and pepper. Simmer for 10-12 minutes or until the potatoes are soft.
• Stir in the cream cheese (or sour cream), if using and off heat. Puree using an immersion blender until smooth and nice (Just don't puree too much as this might cause the potatoes being a bit gummy.) Add more water if necessary, to thinner up. Try and adjust the seasoning, if needed.
• Serve hot as it is or garnished with toppings of your choice. Enjoy!

POTATO AND GREEN CHILE SOUP

Steps:

• Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
• Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
• Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

GREEN GARLIC AND CHIVE SOUFFLé

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart gratin dish and sprinkle bottom and sides with Parmesan. Using a sharp knife or food processor, mince garlic.
• Melt butter in a saucepan and let cook for 1 minute. Add flour and cook, whisking, until mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs, and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
• Turn off heat and whisk in salt, pepper and nutmeg. Transfer to a large bowl and whisk in egg yolks, one at a time. Whisk in minced garlic, cheese and chives.
• In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites, taking care not to overmix. As you fold, pluck out and discard thyme sprigs.
• Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.

POTATO AND GARLIC SOUP WITH HERBS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.

CREAMY POTATO AND CHIVES SOUP

Steps:

• Cook the potatoes until they are tender; set aside.
• Prepare roux: melt the butter in a small saucepan over medium heat.
• Gradually whisk in the flour until it is well combined.
• Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
• To make the soup: in large kettle, sauté the onion in oil until it is soft.
• Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
• Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
• Add the sour cream and potatoes.
• Simmer until soup reaches 160°F.
• Remove the bay leaf.
• Remove from the heat and serve with croutons if desired.

CREAM OF GREEN GARLIC AND POTATO SOUP

Steps:

• Place potatoes in bowl of water. Set aside.
• Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside.
• Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes.
• Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.
• Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed.
• Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed.
• Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.

CHICKEN SOUP WITH GARLIC, POTATOES AND GREENS

Steps:

• Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
• Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
• Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
• Serve the soup with grated Parmesan cheese on the side.

GREEN POTATO-GARLIC CHIVE SOUP

Steps:

• FOR THE GARLIC CHIVE PUREE 1. In a large pot, bring 4 quarts of salted water to a boil. In a separate bowl, prepare an ice bath. 2. Blanch chives in hot water for 3 minutes. Drain chives from pot and immediately shock in ice bath for 3 minutes, drain and set aside. FOR THE BASE 1. In same pot, heat olive oil and butter over medium-high heat. Sweat onion, shallots and garlic until translucent. 2. Add celery and sweat until soft. Season with about 1/2 teaspoon salt. 3. Add potatoes and stir constantly, making sure they don't brown. Season with about 1/2 teaspoon salt. 4. When potatoes seem to want to stick to the bottom of the pot, add 1/8 of the chicken stock. Cook until the potatoes absorb the liquid, stirring occasionally. Repeat this process with chicken stock until the potatoes begin to soften and break up. If more liquid is needed, use water. (This process is a bit like making risotto). 5. Taste and adjust seasoning. Add white wine and cook until alcohol has evaporated. 6. With an immersion blender, puree base until smooth. Allow base to simmer over low heat. 7. Meanwhile, in a blender, puree blanched garlic chives with 1/3 cup water and about 1/4 teaspoon salt until smooth. TO SERVE 1. Right before serving, add garlic chive puree to warm base and mix well. Add pepper and juice of lemon. Taste and adjust for final seasoning. 2. Serve with a dollop of crème fraîche