garden garlic and potato soup

 

The best thing about this soup is that all the elements all came from my garden! It tasted divine and there wasn’t a drop left in the pot after everyone had seconds, thirds and even fourths! While I was away this week my family harvested a good portion of our potato patch, and my breezeway was overflowing with spuds.. so I put them to use here, and the fresh bright lightness of these little darlings made for a silky smooth soup texture… not chunky, not too thick, just perfect!

Start by browning in a heavy bottom pot:

a hearty amount of olive oil

2 dozen halved baby potatoes

1 large yellow onion

6 cloves of sweet red russian garlic

season with S+P (and garlic chili salt if you have it)

stir often and fry for about 10 minutes, before adding 6 cups of hot water.

reduce heat and simmer for about an hour along with the following herbs and flavors:

1 handful of fresh parsley

1 handful fresh oregano

1 handful of fresh dill

2 bay leafs

 

after an hour or two: remove bay leafs add:

3 tbsp grainy mustard

3 cups whole fresh milk (or almond milk for a vegan version)

2 tbsp miso

combine to a silky smooth consistency with a immersion blender.

garnish with fresh herbs and nasturtium for a peppery pretty finish.

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