Green Garlic

Mention green garlic and the typical response is a puzzled look.

Garlic is most often sold in its mature, dry form as whole heads or individual peeled cloves. Depending on its age, it can be spicy hot or bitter when added to a dish. Green garlic is the immature green plant harvested in the spring before the head begins to form into cloves. Sold fresh and resembling large green onions, its flavor is mild and sweet and can be enjoyed either raw or cooked. It is available now at farmers markets and one of the joys of spring cooking and gardening.

We have been growing garlic at home for years. Planted in the fall, it is simple and fun to grow and requires minimal care. Depending on the variety, one pound of cloves can yield 30-40 heads of garlic. It wouldn’t be spring in our house without at least one batch of Green Garlic Soup. Made from pureed Yukon gold potatoes and plenty of green garlic, it is simple yet satisfyingly rich and perfumed with sweet green garlic. We enjoy it with a simple salad of greens from the garden.

Green Garlic Soup
2 Tablespoons sweet butter
8 Ounces green garlic, white tender base only
1 ½ Lbs Yukon gold potatoes, peeled, diced
1 ½ Quarts fresh chicken stock
½ Cup heavy cream
1 ½ Teaspoons kosher salt
1 Whole bay leaf
Dash white wine vinegar to taste
Fresh ground black pepper to taste

Melt the butter in a heavy sauce pan. Add the green garlic and sauté until it releases its scent. Do not brown. Add the diced potato and stir to coat with the butter and garlic. Add the bay leaf, salt, pepper, and chicken stock. Simmer until potatoes are tender. Add heavy cream. Puree cooked soup and season to taste with additional salt, pepper, and vinegar. For a more refined version, pass the soup through a sieve. Serve with sourdough bread croutons sautéed in olive oil and butter until crisp.