What is Green Garlic
Farmers market in Madison is always a treasure trove. Around early and mid-spring farmers thin out their garlic crop. What we get is the early harvested garlic plants, where the garlic has not formed into individual petals. When very young it is almost like green onion or scallions. We found a fairly mature plant.
As always we talked to the farmer to get sone tips on how she uses it. She recommended to use the bottom white portion stronger in flavor just like garlic. The green leaves need to be blanched but can then be ground into a pesto. As we were talking i think we had already set our mind on stirring it into a soup.
We melted some chopped onions over butter and blanched the chopped green garlic leaves in hot simmering water for less than a minute.
We then added a peeled sliced potato washed in water to remove excess starch to the pan with onions and covered with enough vegetable stock. We let this simmer gently for a hour till onions and potato’s were cooked and then seasoned with pepper and salt. We then used an immersion blender to puree the onions and potatoes. We let it cool and then pureed the blanched green garlic in a blender and stirred it into the warm potato soup.
We then sliced the white stalk of the green garlic thin and sauteed it on low heat with some oil till it was crispy and then cooled it on a paper towel. It became the garnish when we served the soup alongwith some dill sprigs and a light drizzle of olive oil.
PrintGreen Garlic and Potato Soup
- Total Time: 1 hour 20 mins
- Yield: Serves 2
Ingredients
- 1 cup chopped green leaves of green garlic
- 2 tsp thinly chopped white stalk of green garlic
- 1 potato peeled, thinly sliced and washed under cold water to get rid of excess starch
- 1 cup vegetable stock
- 2 tsp chopped onion
- 1 tsp oil or butter for sauteing onions
- 2 tsp oil for sauteing chopped white stalks
- 4 dill sprigs
- 1 tsp oil for seasoning
- Salt and black pepper for seasoning
Instructions
- Heat 2 tsp oil on low heat and slowly sautee the chopped white stalks moving them around till evenly golden/dark brown and crisp. Dry them on a paper towel
- Heat one tsp oil on medium heat and add onions gently cooking them without changing color
- Add the potato slices and enough vegetable stock to cover
- Simmer for 1 hour till onions and potatoes are cooked
- Meanwhile heat 2 cups water to rolling boil and add the chopped cup of green garlic. Cook for a minute or less and strain and cool in iced water.
- Blend to a puree.
- After onions and potato’s are cooked, puree them with inmersion blender, let it cool a bit. Then stir in green garlic puree and strain the soup.
- Serve in soup bowls.
- Prep Time: 10 mins
- Cook Time: 70 mins
- Category: Soup
- Cuisine: American