Cream of walla walla sweet soup with garlic chives

6 servings

Ingredients

Quantity Ingredient
4 cups Chicken Broth
1 large Walla Walla Sweet Onion,
Peeled and chopped
1 cup Garlic Chives, chopped
2 cups Russet Potato, peeled and
Chopped
½ cup Light Cream
½ teaspoon White Pepper
½ cup Garlic Chives, chopped with
½ cup Walla Walla Sweet Onion,
Minced
½ cup Dry Sherry

Directions

In a large pot, combine the chicken broth, onion, garlic chives and potato. Bring mixture to a boil, reduce heat, and simmer, covered, until the potatoes are just tender, about 15-20 minutes. Remove from heat and let cool slightly, then puree the mixture in a blender or food processor until smooth (this will have to be done in several batches. Return the pureed soup to the pot, stir in the light cream and white pepper and gently reheat.

To serve, ladle a portion into each soup bowl. Garnish each serving with a bit of the chopped garlic chives and Walla Walla Sweet onion.

Pour the sherry into a cruet or some other container for easy pouring and serve with the soup at the table so guests can drizzle a bit on if desired. This soup is also delicious chilled, and can be prepared up to 24 hours in advance.

Calories: 147, Protein: 6.26g, Fat: 3.45g, Carbo: 23.2g, Cholesterol: 7.44mg, Sodium: 531mg

Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith

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