Green garlic and new potato soup

Time 35 minutes
Yields Serves 6 to 8
Green garlic and new potato soup
(Los Angeles Times)

Trim the root end and tops off the garlic, so that you have the white part and about 4 inches of the green. Discard any yellowed or old-looking leaves. Cut the garlic plants in half lengthwise and then cut crosswise into thin slices (you should have 5 to 6 cups).


In a wide pot, heat 3 tablespoons of oil, the garlic and onion over a medium-low heat. Add one-half to 1 teaspoon salt, stir and cook, stirring occasionally, until the garlic is wilted but still bright green, 5 to 10 minutes. Reduce the heat to low, cover and cook until the garlic and onion are tender, about 10 minutes more.


Add the potatoes, 2 cups water, a little salt and several grinds of pepper and cover the pot. Raise the heat and bring to a gentle boil. Reduce the heat to a simmer, cover the pot partially, and cook for 5 minutes. Add 3 cups water and continue cooking partially covered until the potatoes are tender and soup flavors develop, about 15 minutes.


Add 1 cup water if the soup seems thick. Season to taste with salt, pepper and 1 to 2 tablespoons oil. Drizzle each serving with additional oil if desired.

Adapted from “The Santa Monica Farmers Market Cookbook.” “Spring or green garlic looks like a skinny leek,” Saltsman writes, “and is the mild-tasting immature garlic plant pulled before the bulb forms cloves. Traditionally, it showed up in markets when farmers thinned the field to make space for maturing ‘heading’ bulbs. Today, growers such as Peter Schaner of Schaner Farms and his cousin William Stehley of Sycamore Hill treat it almost like a separate first crop.”.

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