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Baby Green Garlic Soup

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Baby Green Garlic Soup

 

5 bunches of baby green garlic

4 tbsp soy butter

1 pound russet potatoes, peeled and cut into 1-inch cubes

Salt and pepper to taste

1 1/2 quarts vegetable broth

Mince all baby green garlic plants. Melt the butter in a large

saucepan over moderate heat. Add the minced garlic and saute for about

7 minutes. Add potatoes, season with salt and pepper, then add

vegetable broth. Bring to a simmer, cover and adjust heat to maintain

a gentle simmer. Cook until potatoes are tender enough to mash with a

wooden spoon, about 20 minutes. Mash the potatoes into the broth, or

puree in a food processor, then reheat. Taste and adjust seasoning

before serving. Serves 6

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