Green garlic is mild and you can use both the bulb and a good part of the stalk rather than just the cloves. The tender bulb does not need to be peeled. I prefer this soup on the thick side, but you can thin it with more stock or water if you wish.
1½ pounds green garlic
12 tablespoons melted butter
2 tablespoons olive oil, plus more for drizzling
3½ – 4 cups stock or water
1 1/3 pounds Yukon gold potatoes, cut into 1/2 inch cubes (about 2 large)
Freshly grated Parmesan cheese
Coarsely ground black pepper
- Chop off and discard all but 5 inches of the garlic stalks. Cut remaining stalks into 1/3-inch pieces. Split bulbs lengthwise in half and cut into 1/3-inch thick slices.
- Heat butter and oil in a large Dutch oven or other heavy pot over medium heat until butter is melted. Add garlic and salt, and stir, cook for 1 minute. Add ½ cup water or stock, reduce heat to low, cover, and cook, stirring once halfway through, until garlic is softened, about 10 minutes.
- Add potatoes and 3 cups more water or stock, stir. Cover and continue to cook over low heat until potatoes are tender, about 30-45 minutes.
- Puree to soup in a blender until smooth. Thin with extra water or stock, if desired, then reheat. Serve with grated Parmesan, a drizzle of olive oil, and a sprinkling of pepper.
Makes 6 servings