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
-
This fast and easy creamy tomato tuna penne pasta recipe is inspired by one of my favorite lunches of all time; the tuna melt with cup of cr...
-
Beef Stroganoff is one of my favorite recipes of all time, but not the classic Russian version, which had neither mushrooms nor onions, and...
-
When I saw my friend, Jennifer Perillo, do a homemade butter post on her great blog, In Jennie's Kitchen , I thought it would make for ...
-
I mentioned in the recent Roasted Asparagus with Fried Prosciutto and Poached Egg video post that I'd be doing a new and improved ...
-
When I was a young boy, many summer lunches were spent at my grandparent's table, and that's where I first learned to enjoy fresh ve... -
This is not a tease for an upcoming fried rice video. As magnificent a meal as it was, this was simply the result of using up some leftover ...
-
Hello from Atlanta, where I'm hard at work eating and drinking my way around the 1st Annual Atlanta Food and Wine Festival . Been having...
-
I forgot I promised to post the video for the simple peach sauce I used to drizzle over the duck breasts in the stove-top sous vide recipe .... -
This post's original title was, " Lobster Scrambled Eggs � I Wonder What the Poor People are Having for Breakfast Today?" Of c...
-
They say timing is everything, and that was certainly the case this morning. Due to a blur of licensing contracts, book proposals, travel ar...
