Bistro 43 Spring Garlic Soup
1 T. extra virgin olive oil |
½ C. chopped spring garlic |
¼ C. chopped yellow onion |
3 C. chicken stock |
1 lb. Yukon gold potatoes, peeled, cut 1" pieces |
salt and pepper to taste |
In a heavy-bottomed pan, sauté garlic and onion in oil for a few minutes. Add potatoes and stock. Simmer until potatoes are tender. Purée and season to taste. Garnish with sour cream. Makes 4 servings.