Green Garlic Soup
Green Garlic Soup with Potatoes
I made this easy soup last week for dinner, adding grocery-store roast chicken, although the soup as written stands on its own very well. The original recipe from Two Small Farms called for mashing and pureeing the soup, but I decided to leave things whole. And because I had it, I used a combination of bean broth and chicken broth. If you needed a vegetarian soup, vegetarian or bean broth alone would work well.
- 1 pound green garlic
- 1 pound Yukon Gold potatoes
- 4 TBS butter
- 1 1/2 quarts chicken or vegetable broth
- salt & pepper
Using just the pale green and white parts of the green garlic, cut in half lengthwise, then dice. Melt butter in large pot, and add garlic. Sauté for 5 minutes, until soft.
Add potatoes and salt and pepper to taste. Add broth and bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20-30 minutes. Adjust seasonings and serve.
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3 Comments
Maybe a silly question: By green garlic, do you mean to pluck the garlic from the garlic before it’s fully grown (like we do with green onions) or is it a separate item?
Twitter: kitchengirl
Actually, I don’t think it is a silly question, since I had the same one myself!
Green garlic appears to be young garlic that is harvested before the cloves start to mature. They are harvested as farmers thin their fields, and look a little like green onions or scallions. The garlic flavor and smell is definitely there (my fridge had a great aroma until I cooked them Thursday) but the cooked result was much milder. Do you have garlic growing in your garden? Might not be until May/June that you can find some in your area.
Garlic and onions are next to go in the garden, so I’ll have to wait a while. Will file the recipe for summer use, though!