One of my favorite spring harvests, aside from asparagus (of course) is green garlic. Easily mistaken at your local farmers market for leeks, it might go unnoticed, but its flavor is exquisite. I always try to score enough to make my green garlic mayo, and everything I make all spring, and enough to freeze for the summer. The latter never happens as it seems as soon as I grab a bunch or two, I find new and delicious ways to use it up.
Of course, I save the outside leaves to use in making veg stock, but none of the tender stalks have ever made it to my freezer “for later.” This week I grabbed the last of the bunches available in a late run over to the farm for the end of asparagus season, and the start of strawberries! (Not to mention the chard, the kale, the greeeeeeeens!)
I had good intentions. Seriously I did. I put the stalks in some water and said to not a cat listening “I’ll freeze these up tomorrow.” And then tomorrow came, and I thought, Hmmm, you know what that might be good in? A soup. I love a garlic soup and so why not some green garlic soup? I added a few baked potatoes that I had left over to thicken and add a little depth–it was perfect. Garnished with a sprinkle of nutritional yeast and red pepper flakes as pictured, this was hard to stop eating once I started.
Green Garlic Soup
4 stalks green garlic, trimmed and sliced (up to about 2-3 inches into the green)
1/2 sweet onion
1 tablespoon coconut oil
3 cups vegetable broth
2 Russet potatoes, baked, cooled, and chopped roughly
salt to taste
- In a medium stock pot over medium high heat, add onion and let brown. They will stick to the pan–this is ok, once slightly browned (about 1-2 minutes) add a few splashes of water to loosen from the pan and add in the green garlic.
- Continue to add a few splashes of water to keep from sticking, cooking until the whites of the garlic start to look translucent.
- Add coconut oil and stir to coat. Continue cooking and stirring another 2-3 minutes until greens are softened (add more water to prevent sticking as needed, but the coconut oil should prevent most at this point).
- Add the potatoes and broth.
- Bring to a slight boil, cover and let simmer for 20 minutes.
- Using an immersion blender or carefully transferring high speed blender (working in batches to prevent burning yourself) blend until smooth and creamy.
Add more broth or water if a thinner consistency is desired. Salt to taste just before eating.