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Add a photoServings: 6
Ingredients
- 4 c. Chicken Broth
- 1 lrg Walla Walla Sweet Onion, Peeled and minced
- 1 c. Garlic Chives, minced
- 2 c. Russet Potato, peeled and Minced
- 1/2 c. Light Cream
- 1/2 tsp White Pepper
- 1/2 c. Garlic Chives, minced with
- 1/2 c. Walla Walla Sweet Onion, Chopped
- 1/2 c. Dry Sherry
Directions
- In a large pot, combine the chicken broth, onion, garlic chives and potato.
- Bring mix to a boil, reduce heat, and simmer, covered, till the potatoes are just tender, about 15-20 min. Remove from heat and let cold slightly, then puree the mix in a blender or possibly food processor till smooth (this will have to be done in several batches. Return the pureed soup to the pot, stir in the light cream and white pepper and gently reheat.
- To serve, ladle a portion into each soup bowl. Garnish each serving with a bit of the minced garlic chives and Walla Walla Sweet onion. Pour the sherry into a cruet or possibly some other container for easy pouring and serve with the soup at the table so guests can drizzle a bit on if you like. This soup is also delicious chilled, and can be prepared up to 24 hrs in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 36 | 30% |
| Total Fat 4.07g | 5% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 262mg | 11% |
| Potassium 379mg | 11% |
| Total Carbs 13.2g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.87g | 1% |
| Protein 3.25g | 5% |
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