Spring Garlic Soup

Spring Garlic Soup Puree of:

50     gr. Olive oil
150   gr. Vidalia onion diced
700   gr. Yukon Gold Potatoes, sliced
250   gr. Green garlic bulbs, blanched 2x in milk
1500 ml. Water
500   gr. Heavy cream, hot

Heat oil in large pot.  Add the onion and sweat until translucent add blanched garlic and continue to sweat.  Add potatoes and water and simmer until the potatoes are tender.  Puree until smooth, pass through a fine chinois.  Return to stove add cream and simmer 10 minutes season and pass again.  Serve hot.