Green Garlic Broth

By David Tanis

Green Garlic Broth
Evan Sung for The New York Times
Total Time
20 minutes
Rating
4(68)
Comments
Read comments

Featured in: Banish Winter With the Taste of Spring

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 7cups chicken broth
  • Salt and pepper
  • ½pound green garlic shoots or ramps, thinly sliced
  • 2cups diced leeks, white and tender green part
  • 4scallions, thinly sliced
  • 6slices toasted baguette, optional
  • 2tablespoons slivered chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

164 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 10 grams protein; 858 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a large saucepan, bring chicken broth to a boil, then reduce to a simmer. Add salt and pepper to taste.

  2. Step 2

    Add green garlic shoots and leeks. Simmer 5 minutes. Check seasoning and adjust. (Soup may be made in advance up to this point, then reheated.) Just before serving, stir in scallions.

  3. Step 3

    Ladle into soup bowls, add baguette slice if using, and sprinkle generously with chives.

Ratings

4 out of 5
68 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Adriane

John Neill, Try cooking it with the wild onions that are growing everywhere right now in the south. That's my plan. I will add a clove of grated garlic in my version. I plan to leave the little wild onion bulbils that are on top of the plant whole in the broth. That should be pretty and tasty.

chamily

I found this recipe while trying to figure out what to do with the green garlic I received from a CSA box. I thought it might be too meager, but it’s not. It’s on the lighter side but the leeks and green garlic give it plenty of texture. Delicious.

Name lauren

I was pleasantly surprised. I feared this soup wouldn’t be flavorful but it was. I had fresh thyme so I did add a bit. I don’t love soup and I loved it as did the family. Regret that green garlic is seasonal, otherwise I’d make it all the time.

Name lauren

I live in New Orleans and have been getting green garlic in my local farms produce box for the past few weeks.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.