Love and Olive Oil - Eat to Live. Cook to Love.

Green Garlic Soup

I’m not a big soup fan, but I enjoyed this one. Especially dipped with sourdough bread. It was not overwhelmingly garlicky in flavor, surprising considering the amount that goes into it. Though it was quite the ordeal to make it… it took us almost 2 hours. Good for a chilly spring weekend maybe.

Also, whatever you do, don’t try to blend the soup while it’s hot. Taylor found that out the hard way (no where in the recipe does it say to cool the soup first), but hot soup+blender=big mess. Give yourself extra time to let it cool significantly before you blend it.

Green Garlic Soup

Green Garlic Soup

Makes ten 6 oz portions (or 6 standard-ish size portions). Recipe from Chez Panisse Cooking.

Ingredients
5 tablespoons unsalted 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 quarts broth (recipe calls for chicken, we used vegetable)
1/2 cup heavy cream
1.5 teaspoons salt
2 to 2 1/2 teaspoons white wine vinegar
ground pepper to taste

Directions
Melt butter in 6-quart noncorroding pot. Add the garlic and 1/4 cup of the water. Bring to a simmer, cover tightly, and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and cook at a simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 minutes.

Allow to cool. Puree the soup in batches in a blender for 2 minutes. Pass the puree through a medium-fine sieve into a bowl. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition, until it tastes good to you.

Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.

Share this Post:

You may also like...

3 CommentsLeave a Comment →

  1. 1
    Posted On April 26, 2007 at 1:26 am

    The aroma of soup brings back memories of home and love!

    Reply

  2. 2
    Karen
    Posted On January 27, 2009 at 10:35 pm

    Use an immersible blender if you have one,cover the top of the pan with a kitchen towel,with the blender inside the pot-just so
    you can see what you’re doing,start slow-short blends-then,full speed toll completely pureed.What a wonderful tool.
    Karen

    Reply

  3. 3
    Posted On January 13, 2011 at 11:14 pm

    This photo makes me want to slurp up a big spoonful! ;-)

    Reply

Leave a Comment

Current day month ye@r *