1 cup chopped fresh garlic
chives to garnish
1 cup white wine
2 cups chicken broth (stock)
1 400-ml can coconut milk
1 cup cubed potato
salt and pepper to taste
extra virgin olive oil
Sauté garlic in oil in pot for 5 minutes on medium heat, add white wine, cook for 5 more minutes.
Add chicken broth, potatoes, salt and pepper. Cook 10 minutes and then add the coconut milk. Simmer 5 more minutes until potatoes are fully cooked.
Blend the mixture until smooth. Top with chives and drizzle with extra virgin olive oil.
From the kitchen of Michelle Alcorn