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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Simple prep time for an impressive dish. I made this for a birthday bash for my Mom. We ate on a boat cruising the Ft. Lauderdale, Florida, Intercoastal Waterway. It was a cool February evening. I transported it a thermos and served it in mugs. What a memory! Ingredients:
2 tablespoons minced garlic |
2 teaspoons coarse salt |
5 cups chicken stock |
2 peeled & diced potatoes |
1 cup heavy cream |
1/8 teaspoon white pepper |
1/8 teaspoon turmeric |
1/4 cup chopped chives |
Directions:
1. Mash garlic with salt to make a paste. Place in saucepan and add chicken stock & diced potatoes.
2. Simmer for 20 minutes.
3. Transfer mixture to a blender, mix & return to pot.
4. Add cream, pepper & turmeric. Bring to a boil, stirring all the while.
5. Set simmer 3 minutes.
6. Garnish with chives.
7. Note: The turmeric is important to the success of this dish.
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