Double Garlic Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3fat bulbs green garlic, root and green parts trimmed, outer layer removed
- 3tablespoons unsalted butter
- 3cups sliced garlic scapes (about ¾ pound)
- 1½teaspoons fresh thyme leaves, more for garnish
- ¾teaspoon kosher salt, more to taste
- Ground black pepper to taste
- 1large Yukon Gold potato, peeled and diced
- 1quart chicken or vegetable broth
- 1cup half-and-half or whole milk
- 2teaspoons freshly squeezed lemon juice, or to taste
- Freshly grated nutmeg
Nutritional analysis per serving (4 servings)
416 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 12 grams protein; 441 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.
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Preparation
- Step 1
Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
- Step 2
Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.
Private Notes
Comments
I used homemade chicken broth, garden-fresh garlic and three golf ball sized new potatoes. I did dispose of the very top, dark green flower ends as they did not yield easily to the knife, but chopped the rest of the scapes into 1" pieces. There was not one bit of stringiness after blending. Very tasty warm; I would also consider serving this soup cold like a vichyssoise with a dollop of plain greek yogurt. If cold, I'd use a vegetable stock. The grated nutmeg was a nice touch.
My girlfriend brought home a bunch of garlic scapes so I tried this recipe. I couldn't find green garlic this late in the summer so I substituted one leek, 3 garlic cloves and a large handful of arugula and sauteed then in a little more butter for 3 mins at the start. I chopped the scapes up fairly small so did not have any stringy issues. Came out great! Will try with green garlic when I find it.
Made this with green garlic, scapes, and thyme from our garden, plus homemade chicken stock. I did use 6 cups stock and boiled it down to increase the flavor, chose milk, and doubled the lemon juice. It was very good. It was similar to a very good cream of asparagus soup, but definitely a more unique flavor. My husband is in love with this soup. I liked it, but not as much as he did. Served it with a crusty French bread. I could also see using some homemade croutons. Would make again.
Extremely garlic forward like much American cuisine, here arguably justified as the protagonist of the dish. Garlic scapes are strong (although they vary), and even long cooking in the broth will not fully tame them. I enjoyed this dish but would not recommend it before going out with a group of friends.
I love this. It’s elegant and easy to make and ensures that nothing from the bounty in my garden goes to waste. I added some weirdly shaped carrots, perhaps the equivalent of two medium sized, also added a half handful of peas. I dislike waste and so I juice carrot tops and freeze them and add as a supplement to stock, so threw a few cubes in and used coconut milk instead of half and half which I loathe. So creamy and delicious!
ALSO! The rice was pre-cooked, total cooking time was only 10-15 minutes, and I used about 1/4- 1/3 cup of cream which I recommend as well.
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