1 pound green garlic (about 8 to 10 plants)
1/2 pound Henry¹s new potatoes
2 medium onions
1/4 pound unsalted butter
Salt
2 quarts chicken or vegetable stock
Cut the garlic into thin rounds or half-circles. Unless very tough, the lower foot or so of the stem and leaves are fine to use. Peel the potatoes and cut into 1/2-inch cubes. Peel and chop the onions into small dice. Melt the butter in a heavy-bottomed pot, add the onions, and cook slowly until translucent and tender. Salt, and add the garlic and potatoes. Cook these together for 5 minutes, then pour in the stock and bring to a boil. Lower the heat to a simmer and cook the soup until the potatoes are tender. Check the seasoning. This soup can be served rustic and chunky, or puréed.
Posted: 8/5/2009 8:12:00 PM