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Green Garlic Soup

April 24, 2010


  • 2  entire stocks of green onion, coarsely chopped
  • 4 entire stock of green garlic, coarsely chopped
  • 1 medium Yukon Gold potato, peeled and cut into 1 inch chunks
  • 4 cups chicken stock
  • 4 cups water
  • 1 tablespoon of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 1 lemon, juiced

1.) In a heavy 6-quart pot over moderate heat, heat oil until hot but not smoking. Add onions,  and garlic. Saute’, stirring occasionally, until soft (about 8 minutes).

2.) Add potato chunks, chicken stock, salt, pepper,and 4 cups of water. Bring to simmer, then reduce heat to low,
cover, and cook until potatos are soft (about 20 minutes).

3.) Working in 4 batches, puree soup in blender until smooth, then pour through mesh strainer into clean pot. Set over moderately low heat and stir in lemon juice.


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