The soup is mild in flavor and great when the new potatoes arrive a the open market.
Serves 6
A. Potatoes:
1 Tbs. (15 ml) diary-free butter
20 heads of green (immature) garlic (about 6 ounces/185 g)
8 cups (2 L) organic chicken broth
1 1/4 pound (625 g) red new potatoes, cut into fourths
1 1/2 Tbs. (22,5 ml) olive oil
B. Garnish:
1 1/2 Tbs. (22,5 ml) olive oil
3 heads of green garlic, minced
2 Tbs. (30 g) chopped parsley (good vitamin K)
1/4 cup (60 ml) organic plain yogurt or diary-free yogurt
2 Tbs. (30 ml) white wine vinegar
1. In a pot, melt the butter over low heat.
2. Chop the green garlic bulbs.
3. Add to the pot with 1/2 cup (125 ml) of the broth.
4. Cover and cook about 20 minutes.
5. Add the potatoes and the remaining broth. Set the heat to medium-high. Simmer, covered about 20 minutes.
Garnish:
1. In a small pot, warm the oil.
2. Add the minced green garlic bulbs and sauté about 2 minutes.
3. Let them cool for 10 minutes.
4. Stir in the parsley and set aside.
Soup:
1. Remove the soup from the heat and let it cool a little.
2. Purée the soup in a blender (can be done in batches)
3. Strain through a fine-mesh sieve into a clean pot.
4. Stir in the yogurt and vinegar.
5. Top with the garnish.
green garlic new red potatoes
-modified Soup of the Day
