Author Notes: Green garlic appears during a small window in spring when the garlic bulb is beginning to form but is still tender. The garlic’s pungent oils are developing a (…more) —gbrennan
- 8stalks green garlic
- 2tablespoons unsalted butter
- 2tablespoons minced shallot
- 4cups chicken broth
- 3new potatoes, peeled and cut into 1-inch (2.5-cm) cubes
- 1/4teaspoon sea salt
- 1/4teaspoon freshly ground white pepper (or black, if you don’t mind specks)
- 1tablespoon crème fraiche
- Trim the stringy root ends and all but ½ inch (12 mm) of the stalks from the bulbs of green garlic. Peel away the outer layer from the bulbs and chop the bulbs.
- In a saucepan, melt the butter over medium-high heat. When it foams, add the garlic and shallot and cook, stirring, until soft, about 3 minutes. Add the broth and bring to a boil, then reduce the heat to low and simmer until the broth is infused and the garlic is exceedingly soft, about 4 minutes.
- Place a chinois or fine-mesh sieve over a clean saucepan and strain the garlic broth, pressing on the garlic and shallot with the back of a spoon to extract the maximum flavor. Discard the solids. Return the strained garlic broth to the saucepan, add the potatoes, and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are soft and easily pierced with the tines of a fork, about 20 minutes.
- Using an immersion or upright blender, purée the soup until smooth. Over a clean saucepan, strain once again through a chinois or fine-mesh sieve, gently pressing against any remaining solids.
- Place the saucepan over medium heat and bring the purée to just below a simmer. Stir in the salt and pepper, followed by the crème fraîche. Taste and adjust the seasoning. Ladle the soup into bowls and serve at once.