Green Garlic Soup (by "The Amateur Gourmet")

You will need:

5 tablespoons unsalted butter
24 young garlic plants, 1/2 inch in diameter at the root end, white part only (8 oz.), halved lengthwise
3/4 cup water
1 pound, 6 ounces small red potatoes, peeled and quartered
1 1/2 quarts light-bodied chicken broth
1/2 cup heavy cream
1 1/2 teaspoons salt
2 to 2 1/2 teaspoons white wine vinegar
Freshly ground black pepper
Sourdough bread (on the side, grilled)

Melt the butter in a 6-quart noncorroding pot. Add the garlic and 1/4 cup of the water:

Bring to a simmer, cover tightly, and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water

and cook at a simmer for 20 minutes. Add the chicken broth, cover the pot, and allow to bubble gently for 20 minutes.

Puree the soup in batches in a blender (or with a hand blender) for two minutes. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition before you add the next. (Some vinegars are more acidic and strongly flavored than others.)

Reheat the soup gently and serve. Top it with ground black pepper and a spicy garlic oil for a delicious finish.