April 8th, 2012
Recipes Developed by LeeAnne Wright
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
In a saucepan, saute shallots in butter over medium heat. Add potato and season with salt and pepper.
Stir in garlic chives and add chicken stock. Bring to a boil, then reduce heat and gently simmer for 10 minutes or until potato is very tender.
Purée in a blender or with an immersion blender until smooth. Stir in cream and taste. Garnish with reserved chive buds.
171 calories, 10 g fat, 6 g protein, 16 g carbohydrates, 2 g fibre