Guest guest Posted June 27, 2005 Report Share Posted June 27, 2005 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 Quote Link to comment Share on other sites More sharing options...
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