Fried Leek Garnish

Published March 1, 2007.

Why this recipe works:

Choosing the right potato was the first step in developing our garlic-potato soup recipe; we liked peeled russets for the way they broke down and thickened the broth, but we found that adding Red Bliss potatoes was necessary to ramp up the potato flavor. The key to garlic balance in our potato… read more

Choosing the right potato was the first step in developing our garlic-potato soup recipe; we liked peeled russets for the way they broke down and thickened the broth, but we found that adding Red Bliss potatoes was necessary to ramp up the potato flavor. The key to garlic balance in our potato soup recipe proved to be not quantity but cooking technique. We needed two methods, combining sautéed minced garlic with whole poached garlic heads.

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Makes about 1/2 cup

Ingredients

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