Green Garlic Soup
green garlic is only out for a little while in the spring, but this soup is absolutely the right thing to do with it when you find it.

 

5 tbsp butter
24 young garlic plants, white part only, halved lengthwise (8 oz)
3/4 cup water
1 lb 6oz small red potatoes, peeled and quartered
1.5 qt broth (chicken or veggie recommended)
1/2 c. heavy cream
1.5 tbsp salt
2-2.5 tsp white wine vinegar
ground pepper to taste

 

*Melt the butter in a saucepan. Add the green garlic and 1/4 cup of the water. Bring the mix to a simmer, cover the pot tightly and cook for 15 minutes.
*add the potatoes and the remaining 1/2 cup of water. Simmer for 20 minutes
*Add the broth, cover the pot and simmer for 20 minutes.
*Puree the mixture and send it through a medium-grain sieve. Stir in the salt and cream. Add the vinegar, 1 tbsp at a time [note: this is pretty amazing. taste before and after each addition ­ the change this makes is astonishing.]
*Reheat the soup gently. Serve in warm bowls with black pepper, chopped thyme, and toast.

 

Recipe from Chez Panisse Cooking.