Green Garlic Soup

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* Exported from MasterCook *

 

Green Garlic Soup

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 pound green garlics (see note) cleaned and -- roots trimmed

8 cups stock

4 tablespoons butter

1 large or 2 medium shallots -- minced

1 pound new potatoes, such as Yellow Finn -- scrubbed

1 teaspoon white pepper, preferably fresh-ground

2 teaspoons kosher salt

1/4 cup sour cream or crème fraîche

3 tablespoons half and half

3 tablespoons snipped chives

 

Cut the stems from the green garlics, leaving bout 2 inches of green attached to

the white part. Cut the stems into 1 - to - 2 inch-long pieces, put them in a

large pot with the stock, and set the pot over high heat. Bring to a boil,

reduce the heat, and simmer, uncovered, for 15 minutes. Remove from the heat,

cover, and let steep for 30 minutes. Strain the liquid, discard the cooked

stems, and reserve the broth.

 

Meanwhile, cut the white part and the attached green part crosswise into rounds.

Place a stockpot over medium heat, and add the butter. When the butter is melted

and foamy, add the shallots, and cook them until they are limp and fragrant, 5

to 6 minutes. Add the green garlic rounds and cook them until they are limp,

about 10 minutes, stirring frequently. Do not brown them. Slice the potatoes,

add them to the pot, stir, and cook fro 4 to 5 minutes more. Add the reserved

broth, bring the soup to a boil, reduce the heat, and simmer, partially covered,

until the potatoes are tender, 15 to 20 minutes. Puree the soup using an

immersion blender. Add ¾ teaspoon of the pepper, and 1 ½ teaspoons of the salt,

taste, and adjust the seasoning.

 

While the soup is cooking, make the chive cream: In a small bowl, combined the

sour cream or crème fraîche with the half-and-half, the remaining ¼ teaspoon of

the pepper, the remaining ½ teaspoon of the salt, and the chives. Mix until the

cream is smooth, and set it aside.

 

To serve, ladle the soup into warmed soup bowls, top each portion with about 1

tablespoon of the chive cream, and serve immediately.

 

 

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NOTES : Garlic is planted in the fall, and by spring the young shoots are tender

and flavorful, similar to leeks and onions but more delicate. It may take

several dozen plants to make a pound of green garlic, and the best place to find

them, if not in your own garden, is at a farmers' market, where they are

available in March and early April.