Cooking...

Creamy Green Garlic and Potato Soup

We started getting our CSA last week from Brinkley Farms.  We are so excited about it!  This particular CSA allows us to choose what we want in our box each week from a list of available items. Last week we choose chorizo, red leaf lettuce, green leaf lettuce, bok choy, and chinese cabbage.  This week we choose to get some ground beef, green onions, collards, spinach, and green garlic.   We weren't sure what to do with the green garlic... but after asking around, we heard of a green garlic potato soup that Toast (one of our favorite Durham restaurants) makes.  

I googled and found a few recipes and ended up doing a composite of multiple recipes.

• 2 Tablespoons butter
• 2 large green onions
• 3 bulbs green garlic, thinly sliced  (I used the whites, pink, and part way up the green)
• 4 medium Golden potatoes
• Salt to taste
• 1 Quart Chicken Broth 
• Fresh Ground Black Pepper, to taste
• 3 tablespoons 2% milk
• a splash of lemon juice to taste

Heat butter in a dutch oven over medium heat. Add the onions and saute for 3 to 5 minutes.

Add the garlic, potatoes, and some salt, and saute for another 5 minutes. 

Add the broth and bring the soup to a boil. Reduce the heat to medium-low, allowing the soup to simmer for about 20 minutes, or until the potatoes are nice and tender. Do not cover.  When potatoes are soft and most of the liquid is absorbed or evaporated, use an immersion blender and puree.  We didn't completely puree till smooth, but you could do that.  

Add milk and broth until the soup is a soupy consistency.  Taste the soup - add lemon juice, salt and pepper until the flavor is bright.

Mmmmmm - Yummy!