Cream of Green Garlic and Potato Soup � The Young and the Cloveless
I use so much regular garlic that to see the plant in its premature form always fills me with wonder and excitement. To think that these tender, scallion-like bulbs will eventually divide themselves into all those neat, paper-wrapped cloves fascinates me every time. Yes, I�m easily fascinated.
Green garlic, as I�ve come to learn relatively late in life, makes one hell of a good soup. Its flavor, once simmered slowly with potatoes and a bit of pork, is somewhere right in the middle between raw garlic and sweet caramelized onions.
The role of pork in this soup is being played by chopped-up prosciutto scraps, who you may remember from such productions as Roasted Asparagus with Prosciutto and Poached Egg. It did a fabulous job, but even the most novice soup maker could figure out how to substitute ham or bacon.
The role of pork in this soup is being played by chopped-up prosciutto scraps, who you may remember from such productions as Roasted Asparagus with Prosciutto and Poached Egg. It did a fabulous job, but even the most novice soup maker could figure out how to substitute ham or bacon.
We still have more than a few chilly spring days ahead, so head out to the farmers market, or better produce markets, and grab some green garlic, so you can enjoy this fine soup. If you can�t find it, use leeks or green onions with some regular garlic instead. I hope you give this a try soon. Enjoy!
Ingredients:
1 tbsp olive oil
2 oz minced prosciutto
3 cups sliced green garlic
4 med russet potatoes
1 quart chicken broth
1/2 cup cream
salt and pepper to taste
cayenne to taste
chives to garnish
Category Article Potato, Soups
Popular Posts
-
I'm probably not the first person you think of when discussing adapting high-calorie recipes into lower fat ones. I know I've done a...
-
Easy "no-bake" chocolate mocha pot de creme The real goal of any hot Valentine's Day date isn't to make a great dinner; it... -
I've always wanted to cook something on Himalayan pink salt, but I just can't for the life of me tell you why. I knew that flavor-wi... -
As many of you know, I often post these video recipes on YouTube well before I get around to writing the post, and this roasted asparagus wi...
-
Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb... -
I was debating whether to call these supple, delectable discs, "tortillas," or "flatbreads," but since they were inspire...
-
I love clams casino , and I made that fact known publicly in this post last year . Certainly, a tray of hot clams casino would make a handso... -
When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburg...
-
Hello from chilly West Chester, PA! After being postponed a week due to weather, I finally made it to QVC for a training session in preparat...
