Green Garlic Soup

Sign up for Weekday J and get the latest on what's happening in the Jewish Bay Area.

Serves 6

1 lb. green garlic
4 Tbs. unsalted butter
1 lb. potatoes, peeled and cut into 1-inch cubes
2 tsp. fine sea salt
1 tsp. black pepper
6 cups vegetable stock

Cut the darkest green leafy parts of the green garlic, leaving the white and pale and medium green parts. Cut each garlic in half lengthwise, and chop finely.

Melt the butter in a large saucepan over moderate heat. Add the chopped garlic and sauté for about 5 minutes to soften. Add the potatoes, salt and pepper, and mix well. Add the vegetable stock and bring to a simmer, cover and cook until the potatoes are tender enough to mash with a wooden spoon, about 25-35 minutes.

Mash the potatoes into the broth, or puree in a food processor or blender. Serve warm.
(Rebecca Ets-Hokin)