The third Wednesday of every month has been designated Potato Ho-Down Wednesday. Two of my fellow potato Ho's Cathy of Noble Pig and Krysta over at Evil Chef Mom say it is so. Every Wednesday we will all be cooking up those scalloped potatoes, mashed potatoes, fries, curries, poutine......if potato is in the name we will be there!!!First of all let me share a simple saute recipe for those garlic scapes of a previous post...... read about the garlic scape here .
**Sauteed Garlic Scapes**
Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar to taste. Serve hot. Delicious!!!!!!!!!!!!
Next I made a perfect soup for any potato lover...perfect for summer too because it is eaten cold.
POTATOES RULE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
**Garlic Scape Vichyssoise**
8 garlic scapes, coarsely chopped
1 small onion, sliced
1 T butter
3 medium potatoes, peeled and cubed
2 cups chicken or vegetable stock
½ T salt (omit if using canned stock)
1 cup milk
1 cup cream (divided)
Arugula and chives (chopped finely) White pepper, for serving
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Sauté scapes and onion in butter until limp, 5-8 minutes. Add potato, stock, and salt. Bring to a boil, then reduce heat to simmer rapidly, uncovered, 35 minutes, until potato is very tender.
Fill blender half full (to avoid spillage), blend until very smooth for 3-4 minutes. Repeat until all mixture is blended.
Strain into the saucepan through a wire-mesh strainer, add milk and half the cream, and bring slowly almost to a boil, stirring often and scraping the bottom to avoid burning. Remove from heat and stir in remaining cream. Add salt. Cover and chill thoroughly.
To serve, put some chopped arugula in the bottom of each bowl, ladle on the soup, add a dash of white vinegar, garnish with chives and pepper.
A reader mentioned that she had seen a similar recipe in the New York Times. Quite often when resourcing recipes I print them out and then don't know where they have come from. I apologize to anyone who feels I have copied their recipe. Most often the recipe is changed to suit my needs or tastes but who could improve upon vichyssoise!!!!!
