Chez Panisse Green Garlic Soup
Green garlic is the whole plant, harvested in the spring before the individual cloves have formed- its sweet umami is a game changer.
The importance of Alice Waters and Chez Panisse cannot be overstated
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Credit: Chez Panisse Cooking, by Paul Bertolli w/ Alice Waters, 1998 Random House
Ingredientes
- 5 tablespoons unsalted butter
- 24 young garlic plants, 1/2″ in diameter at the root end, white part only
- 3/4 cup water
- 1 pound, 6 ounces small red potatoes, peeled and quartered
- 1 1/2 quarts light chicken broth
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons white wine vinegar
- Freshly ground black pepper
- Sourdough bread
Modo de preparo
- Melt the butter in a 6 quart non-corroding pot. Add the garlic and 1/4 cup of the water. Bring to a simmer, cover tightly and cook for 15 minutes.
- Add the potatoes and remaining 1/2 cup water and simmer for 20 minutes. Add the chicken broth, cover the pot and allow to bubble gently for 20 minutes.
- Puree the soup in batches for 2 minutes. Pass the soup through a medium fine sieve into a bowl. Stir in the cream and salt. Add the vinegar 1 teaspoon at a time, tasting the soup after each addition before you add the next. (Some vinegars are more acidic and strongly flavored than others.)
- Reheat the soup gently and serve it in warm bowls. Grind black pepper generously over each portion and serve with grilled slices of sourdough bread that have been brushed with melted butter and sprinkled with chopped fresh thyme or small croutons tossed in butter and baked until very crisp.
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