Double Garlic Soup
Updated December 20, 2016
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed
3 tablespoons unsalted butter
3 cups sliced garlic scapes (about ¾ pound)
1 ½ teaspoons fresh thyme leaves, more for garnish
¾ teaspoon kosher salt, more to taste
Ground black pepper to taste
1 large Yukon Gold potato, peeled and diced
1 quart chicken or vegetable broth
1 cup half-and-half or whole milk
2 teaspoons freshly squeezed lemon juice, or to taste
Freshly grated nutmeg
Nutritional analysis per serving (4 servings)
63 grams carbs; 44 milligrams cholesterol; 443 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 6 grams fiber; 455 milligrams sodium; 12 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop green garlic. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes.
- Step 2
Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.
Private Notes
Comments
My girlfriend brought home a bunch of garlic scapes so I tried this recipe. I couldn't find green garlic this late in the summer so I substituted one leek, 3 garlic cloves and a large handful of arugula and sauteed then in a little more butter for 3 mins at the start. I chopped the scapes up fairly small so did not have any stringy issues. Came out great! Will try with green garlic when I find it.
I used homemade chicken broth, garden-fresh garlic and three golf ball sized new potatoes. I did dispose of the very top, dark green flower ends as they did not yield easily to the knife, but chopped the rest of the scapes into 1" pieces. There was not one bit of stringiness after blending. Very tasty warm; I would also consider serving this soup cold like a vichyssoise with a dollop of plain greek yogurt. If cold, I'd use a vegetable stock. The grated nutmeg was a nice touch.
Made this with green garlic, scapes, and thyme from our garden, plus homemade chicken stock. I did use 6 cups stock and boiled it down to increase the flavor, chose milk, and doubled the lemon juice. It was very good. It was similar to a very good cream of asparagus soup, but definitely a more unique flavor. My husband is in love with this soup. I liked it, but not as much as he did. Served it with a crusty French bread. I could also see using some homemade croutons. Would make again.
Anyone tried serving it cold?
Wildly misleading recipe title (at least for us); this was just OK, nothing special. Followed directions and suggestions to the letter, and added potato for thickener. There was nothing garlic-forward or assertive about the soup we had, which I let meld in the fridge for 2 days before having. Sad, because I really wanted to love it as much as other reviewers have.
Delicious! And very refreshing. Stopped before the blending step and felt no need to add milk, lemon or nutmeg. Added 3 Yukon gold potatoes rather than one. No green garlic so used 3 garlic cloves