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.