1. Cook the potatoes and whole garlic cloves in water to cover over medium-high heat until tender, for about 15 to 20 minutes
2. Drain the potatoes and cooked garlic cloves, and either mash them or put them through a ricer or sieve.
3. Heat the milk until it bubbles from around the edge, then pour into the potatoes and mix together over medium-low heat; then beat in the butter and crème fraiche , and season to taste with salt and pepper. If using, mix in the 3 chopped garlic, Then mix in the chives.
4. Serve right away.

SOUP'S ON - 75 SOUL-SATISFYING RECIPES FROM YOUR FAVOURITE CHEFS
by Leslie Jonath and Frankie Frankeny

1. Heat the oil in a heavy-bottomed saucepan.
2. Add the leeks and sauté over medium heat, stirring occasionally, until soft but not brown, 5 to 8 minutes.
3. Add the stock, potato, and a pinch of salt, and bring to a boil.
4. Reduce the heat to a simmer and cook for 10 minutes.
5. Add the asparagus slices and simmer until the asparagus is tender, another 8 to 10 minutes.
6. Meanwhile, coarsely chop the oysters and place them in a bowl with the reserved oyster liquor. Set aside.
7. Transfer the soup to a blender and puree until very smooth.
8. Season with salt and pepper and strain through a fine-mesh sieve into a clean saucepan.
9. Return the soup to a boil, stir in the cream, and adjust the seasoning, if necessary.
10 Divide the chopped oysters and their juices among 4 warm soup bowls, and ladle the soup over the oysters.
11. Garnish with the chervil* and serve.
* I use parsley as I am sans chervil!