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...
-
This chicken and mushrooms recipe video is an experiment in extreme self-control. I wanted to challenge myself to make a chicken and mushroo... -
My favorite candy growing up was the chocolate covered cherry. I didn't have them often, but when I did, it was always a special treat. ... -
Beef Stroganoff is one of my favorite recipes of all time, but not the classic Russian version, which had neither mushrooms nor onions, and...
-
Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a re... -
They say timing is everything, and that was certainly the case this morning. Due to a blur of licensing contracts, book proposals, travel ar...
-
I was doing some research on shrimp toast for an upcoming video, and I became obsessed with the thought of frying things on white bread, whi...
-
A beautiful homemade mayonaisse from In Jennie's Kitchen ! Photo (c) Jennifer Perillo My friend and future partner in crime (if this fo... -
I like to have a few short, all-purpose how-to videos, like this tomato rose technique, already done and ready for a quick upload, in case s...
-
"Hacker" by Luiso Okay, just kidding, I don't mean killed, but maybe hurt badly, or at least tied to a chair and forced to wat...
