Green Garlic Soup (Blue Ribbon Artisan Pizza)

A smooth, delicate soup highlighting the mild flavor of fresh green garlic. Leeks, onion and Yukon Gold potato give the soup body, while cream adds richness. Parmigiano-Reggiano, fresh chives and a drizzle of chili oil provide a savory, colorful finish.

Servings: 4
Prep Time: About 20 minutes
Cook Time: About 30 minutes

Ingredients:

• 1 tablespoon unsalted butter
• 2 bunches green garlic, white parts only, cleaned and chopped
• 2 leeks, white parts only, cleaned and chopped
• 1 onion, chopped
• 1 Yukon Gold potato, peeled and chopped
• ½ cup heavy cream
• 2 quarts water
• Salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup Parmigiano-Reggiano
• 2 tablespoons chopped fresh chives
• Chili oil, for garnish

Instructions:

1. Melt the butter in a large soup pot over medium heat.
2. Add the green garlic, leeks and onion. Cook gently until the vegetables are very soft, without allowing them to brown.
3. Add the potato, cream and water. Season with salt and freshly ground black pepper.
4. Bring to a gentle simmer and cook until the potato is completely tender.
5. Carefully transfer the soup to a blender and purée until very smooth, working in batches if necessary.
6. Pass the puréed soup through a fine-mesh strainer for an especially smooth texture.
7. Taste and adjust the seasoning with additional salt and pepper as needed.
8. Ladle the soup into bowls and garnish with Parmigiano-Reggiano, chopped chives and a drizzle of chili oil.

Tip: Green garlic is young garlic harvested before the bulb fully matures. Its flavor is considerably milder and fresher than mature garlic, so using two bunches won't make this soup overwhelmingly garlicky.

Source: Blue Ribbon Artisan Pizza