Ingredients:

• 4-6 medium potatoes, peeled & diced
• 6 pearl onions, peeled & halved
• 4 cloves black garlic, crushed
• 8 oz heavy cream
• 1 qt vegetable or chicken stock
• EVOO
• up to 1C dry instant potatoes (optional)

Instructions:

1. In a large pot heat a few tsp EVOO over medium-high heat.
2. Sweat pearl onions until translucent.
3. Toss in the black garlic & toss until onions are coated & mixture is fragrant.
4. Add potatoes and toss to combine.
5. Pour in stock. If it doesn’t cover the potatoes, add enough hot water to cover.
6. Bring to a boil over high heat. Cover & lower to medium heat.
7. Simmer over medium heat until potatoes are tender, 10-15 mins.
8. Lower heat & purée mixture with a hand blender until smooth.
9. Whisk in the cream. *Hint: If at this point you feel that the soup isn’t reaching your desired thickness, you can sprinkle in the dry instant potatoes, a little at a time, whisking constantly until you reach the desired thickness.*
10. Heat soup gently, over medium-low heat until heated through. Serve with crusty bread.

Need some black garlic? Order 40 day aged Black Garlic from my Etsy shop, Mise en Place Gourmet