Green Garlic

About

Green garlic is to garlic as green onions are to onions. It's just the immature form of garlic. It has the flavor and aroma of garlic without the raw spiciness or overpowering strength. It makes a great substitute for bulb garlic or can be chopped onto a salad or used similar to green onions, as a garnish in soups.  Like green onions, you can use as much of the green tops as you want. 

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Storage Tip

Store in sealed plastic bag in fridge. Use within 1-2 weeks. Tops will yellow but bottoms will remain good. 

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Recipe Suggestions

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Roasted Green Garlic

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Green Garlic Soup

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Ingredients:

• 5 tablespoons unsalted butter

• 24 young garlic plants, white part only, halved lengthwise (about 8 ounces worth)

• 3/4 cup water

• 1 1/2 pounds (22 ounces) small red potatoes, peeled and quartered

• 6 cups (1 1/2 quarts) chicken or vegetable broth

• 1/2 cup heavy cream

• 1 1/2 teaspoons salt

• 2 to 2 1/2 teaspoons white wine vinegar, to taste

• ground pepper to taste

• thinly sliced garlic scapes, olive oil, and watercress, for garnish (optional)

Directions:

1. Melt butter in large, heavy bottomed stock pot. Add garlic and 1/4 cup of water. Bring to a simmer, then cover and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 more minutes.

2. Allow to cool slightly. Puree the soup in batches in a blender for 2 minutes until smooth. If a smoother texture is desired, pass the puree through a medium-fine sieve and return to saucepan. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition, until it tastes good to you.

3. Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.

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