This sweet delicate nature of green garlic is the star in this great tasting springtime Green Garlic Soup. I few sorrel leaves added right before serving adds a bright sour burst that is the perfect foil to the light-handed flavors of the soup itself.
Ingredients
- 2 tablespoon grape seed oil
- 24 stalks of green garlic, bulb and very pale parts only, roughly chopped
- 1 large shallot, roughly chopped
- kosher salt, as needed
- 3 small young potatoes, such as yukon gold
- 1 cup water
- 1 quart chicken stock
- white pepper to taste
- 6 large sorrel leaves
- 2 tablespoon cream
- 2 tablespoon italian parsley leaves, minced
- 1 tablespoon butter
Directions
Heat a medium sized stock pot or dutch oven over medium heat. Add the oil, the green garlic and the shallots as well as a big pinch of salt. Cook stirring often until the vegetables have softened and a re very fragrant about 7 minutes.
Add the chopped potatoes. If you are using a young thin skinned variety there is no need to peel (but you may if you prefer. Get the potatoes well coated with the oil and cook 2 or 3 minutes to combine the flavors. Add the water and continue to cook until the pan is nearly dry, stirring often.
Add the chicken stock and bring the heat to low. Simmer about ½ hour until the vegetables are very soft. Stir the pot often and break up the vegetables as you work with the back of your wooden spoon.
Remove the pot from the heat, add the minced parsley leaves and let the soup cool somewhat before continuing. Using an immersion blender, process the soup until a chunky puree is formed. If you prefer a more elegant presentation you may take this all the way to a smooth puree. Taste and adjust seasoning with salt and white pepper.
Using a paring knife slit the sorrel leaves on either side of the center stem to remove it.
To serve place both halves of a sorrel leaf on the bottom of each of six soup bowls. Reheat the soup to nearly a boil and then stir in a touch of cream and butter. Ladle the hot soup over the sorrel leaves in each bowl. Wait about 1 minute for the sorrel leaves to “cook”, then use a fork to bring them to the surface of the soup for presentation. Serve immediately.
Hmmm, asparagus at this time of year? Must be Southern California! But man that soup has me on my knees! I’d even consider buying the fancy expensive flown-in stuff!
I always thought it was just me. I don’t like the pencil thin asparagus either. It’s too small to peel for me and I agree, it can be tough and I do not, repeat, do not over cook it. I know I would love your soup with the pancetta and rice.
Sam
Man the blogs from So CA start killing me this time of year. Aparagus!?!?! What do you think this is, spring? I am under 2 ft of snow here!
Looks great, I love asparagus.
but that is his loss. This soups sounds great and I happen to have a little green and some white asparagus leftover from yesterday but no pancetta. Do you think bacon would be too crude of a substitution?
Nope go for the bacon
All I have ever had is pureed, so this has a rustic feel, and sounds terrific! I am liking that peeler Greg…
It’s almost midnight here and time for bed, but I come over to Sup’s place & now I find myself wanting some asparagus (which is too bad because I don’t have any and it’s way too late to go to the market…) — so I will just have to dream sweet asparagus dreams instead!
why is is it seductive?
I use to hate asparagus, then again I used to say that about a lot of veggies. I’ve mostly had it steamed or roasted. haven’t had them in soup yet. I’ll have to try it sometime.
Thank you for reminding me today, of all days, how much I love asparagus! I agree with Deana, great shot!
kristin
I really love that closeup… it had Weston spirit… makes you see things differently when you shoot that way… recipe looks wonderful for a cold day…