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Weaver Street Market: We Own It!
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Panzanella's Spring Garlic Vichyssoise


6 stalks of fresh garlic - use all the way up until the greens get too stalky
1 big yellow onion, chopped
one cup white wine

1/2 gallon vegetable or chicken stock
6 Idaho potatoes - peeled and chopped medium
2 Tbs fresh or dried dill, dried will be stronger
2 stalks celery (optional)

2 cups heavy cream
1 Tbs red wine vinegar

In a big stockpot, sauté onion and green garlic in a little oil until lightly browned. Deglaze pan with white wine. Add stock, peeled potatoes, and dill. Simmer until potatoes are soft and falling apart Puree in food processor and strain through a strainer large enough to catch the strings, but not too fine. Add cream and red wine vinegar. For variety you can flavor with a teaspoon of truffle oil or a couple of tablespoons of avocado oil. Chill. Garnish with more fresh dill, lemon thyme, or chives.


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