My Alice Waters' Saturday

Green Garlic Soup
from Chez Panisse Vegetables
As we researched recipes and information for our Garlic article we stumbled upon recipes for green garlic. Much of the information we gathered came from a newsletter called Food & Farm notes written by Terra Brockman. Terra's brother is Henry Brockman who is proprietor of an organic farm (Henry's Farm) in Illinois that produces over 500 varieties of organic produce. We thank Terra for her work and her recipe contributions.


green garlic photo by: gourmetsleuth.com

I N G R E D I E N T S
1 pound green garlic (about 8 to 10 plants)
1/2 pound Henry¹s new potatoes ***I used almost 1 lb of fingerling & yukon gold from the farmers market***
2 medium onions
1/4 pound unsalted butter
Salt
2 quarts chicken or vegetable stock

I N S T R U C T I O N S
Cut the garlic into thin rounds or half-circles. Unless very tough, the lower foot or so of the stem and leaves are fine to use. Peel the potatoes and cut into 1/2-inch cubes. Peel and chop the onions into small dice. Melt the butter in a heavy-bottomed pot, add the onions, and cook slowly until translucent and tender. Salt, and add the garlic and potatoes. Cook these together for 5 minutes, then pour in the stock and bring to a boil. Lower the heat to a simmer and cook the soup until the potatoes are tender. Check the seasoning. This soup can be served rustic and chunky, or puréed.