½ cup crème fraîche or sour cream

1 T Chow Chow brine

1/4 teaspoon finely grated lemon peel

2 T (1/4 stick) butter, divided

1 T extra-virgin olive oil

6 cups diced Georgia Chow Chow

3 cups chopped leeks (white and pale green parts only; 3 to 4 large)

3 large garlic cloves, pressed

3 cups of 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)

1 2×2-inch piece Parmesan cheese rind (optional)

1 bay leaf

6 cups (or more) low-salt chicken broth

2 tablespoons chopped fresh chives (for garnish)


Whisk crème fraîche, Chow Chow brine, and lemon peel in small bowl to blend. Cover and chill..

Melt 1 T butter with 1 T olive oil in heavy large pot over medium-high heat.

Add Chow Chow; sprinkle lightly with salt and freshly ground black pepper and sauté, 6 to 8 minutes.

Using slotted spoon, transfer 1 cup of Chow Chow to a small bowl and reserve for garnish.

Add 1 T butter to pot with Chow Chow; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes.

Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes.

Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot.

Simmer until heated through, adding more broth 1/4 cup at a time, to thin soup to desired consistency.

Season with salt and pepper.

Ladle soup into bowls. Top each serving with some of reserved sautéed Chow Chow. Drizzle crème fraîche and chives before serving.