Vichyssoise With Green Garlic

• 1 pound leeks or onions, or a combination
• 1 quart water or stock, or a combination
• 1 pound russet or Yukon Gold potatoes, peeled and cut into slices or chunks
• 1 whole head green garlic, plus its stem, chopped, or 3 cloves garlic, peeled
• Salt and freshly ground black pepper
• 1/2 to 1 cup heavy cream or half-and-half (optional)
• Chopped parsley or chervil for garnish

1. Wash leeks or peel onions.
2. Slice or chop.
3. Combine the water or stock, potatoes, leeks or onions, garlic, salt and pepper in a saucepan.
4. Cover and bring to a boil.
5. Lower the heat so the mixture simmers steadily.
6. Cook until the potatoes are tender, 20 to 30 minutes.
7. Cool or chill.
8. Then season to taste.
9. Puree in a blender, in batches if necessary, and chill completely.
10. Stir in the cream or half-and-half.
11. Taste, adjust seasoning and serve, garnished with parsley or chervil.

leeks, water, russet, head green garlic, salt, heavy cream, parsley

Taken from cooking.nytimes.com/recipes/9114 (may not work)