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.