Ingredients

FOR THE GARLIC CHIVE PUREE

1 bunch Chinese garlic chives, chopped into 1" pieces

1 teaspoon baking soda*

FOR THE BASE

1 lb potatoes (preferably yukon gold), cut in to thin 1/2" x 1/8" pieces

1 onion, sliced thin

2 shallots, sliced thin

1 garlic clove, minced

1 rib celery, sliced thin

1 tablespoon butter

2 tablespoons olive oil

1 quart chicken stock, preferably homemade

1/4 cup white wine

Salt, to taste

Pepper, to taste

Squeeze of lemon juice

FOR GARNISH

Crème fraîche (optional)

*Note: The baking soda helps to break up the fibers in the garlic chives.

Preparation

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