We love cold soup on a hot day for lunch and this is a great recipe to make when potatoes, leeks, garlic and onions are coming in straight from our market gardens. I shared this recipe at the Fearrington Village Farmer’s Market on Tuesday with a sampling for our customers. This is a great farmer’s market to visit if you are in the Pittsboro area.
Don’t be turned off to potatoes as they are loaded with antioxidants, vitamins C, B6 and minerals. Take away the extra fat and deep frying, potatoes are an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer. Potato’s reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, and this stereotype is due for a significant overhaul. Agricultural Research Service plant geneticist, Roy Navarre, has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of these multicolored wonders.
Cut off the top 1/4 of the tapered end of the garlic bulb so that all of the cloves are exposed. Drizzle with the olive oil, place in an oven proof covered dish and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout. Let cool.
Melt the butter in a large, heavy bottomed pot over medium heat. Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown. Add the wine and reduce this by cooking for 2 more minutes.
Add the potatoes and stock. Bring to a gentle boil, then reduce heat to medium-low and simmer for 40 minutes.
Add the salt, pepper, and sage. Take pot off heat and let the soup cool.
Extract each of the individual garlic cloves by pinching the end of each clove pushing all of it out. Add them to the stockpot.
After cooling remove sage sprigs, then puree the cooled soup in a blender or food processor. Add lemon. Refrigerate until chilled.
Serve cold in chilled bowls with a topping of minced chives, chives blossoms or dollop of Greek yogurt.