I'm not a big soup fan, but I enjoyed this one. Especially dipped with sourdough bread. It was not overwhelmingly garlicky in flavor, surprising considering the amount that goes into it. Though it was quite the ordeal to make it... it took us almost 2 hours. Good for a chilly spring weekend maybe. Also, whatever you do, don't try to blend the soup while it's hot. Taylor found that out the hard way (no where in the recipe does it say to cool the soup first), but hot soup+blender=big mess. Give yourself extra time to let it cool significantly before you blend it. Green Garlic Soup Makes ten 6 oz portions (or 6 standard-ish size portions). Recipe from Chez Panisse Cooking. Ingredients 5 tablespoons unsalted butter 24 young garlic plants, white part only, halved lengthwise (8 oz) 3/4 cup water 1 lb + 6oz small red potatoes, peeled and quartered 1.5 quarts broth (recipe calls for chicken, we used vegetable) 1/2 cup heavy cream 1.5 teaspoons salt 2 to 2 1/2 teaspoons white wine vinegar

Oct. 1, 2021, 11:26 a.m.

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