simple green garlic soup

when people see green garlic for the first time they usually seem so perplexed, asking things like, “what do i do with it?”  well it’s not too much different than regular garlic, in fact if you chop off the top and let it dry it will become the dry garlic you find in the grocery store.  its a bit more plump so you can use some layers of the less papery skin, as well as the green stalk and leaves.  as long as it’s not too dry or fibrous, don’t be afraid to fry it up and eat it.  i use it like i would regular garlic but in even larger amounts.

if you still need some direction here’s a recipe for a simple soup made with green garlic.  flavored with italian seasoning and liquid aminos, thickened with a few potatoes and a handful of spinach to make it green.

and keep your eyes peeled for an upcoming recipe that is a nice compliment to this soup, and uses the top of the fresh garlic.

simple green garlic soup
1 bulb green garlic
1/4 c extra virgin olive oil
1 tsp sea salt
1 tbsp dried italian seasoning
~1 lb potatoes
1 tbsp liquid aminos, tamari or soy sauce
2 c + 1 c water
1 handful baby spinach

coarsely chop up the bulb of fresh garlic, removing any layers of skin that are too papery, any leaves that are too dirty, and any stems that are too fibrous.  don’t worry too much about chopping the garlic too finely because it will all be blended later.

also, rinse and coarsely chop up the potatoes.  you can use any type you’d like.  i used young yukon golds which have a nice neutral flavor and a thin skin.

heat up the olive oil in a medium-sized pot over medium heat for a minute or two before tossing in the chopped garlic, salt and spices.  saute for 5 minutes until it is softened and starting to brown slightly.  then toss in the potatoes and saute for another 10 minutes over medium heat to brown.

add in the liquid aminos, tamari or soy sauce, to add a deep, savory flavor and a tad more saltiness.  then add the 2 cups water, cover and simmer for about 20 minutes, or until the potatoes are tender.

meanwhile rinse your spinach.

once the soup has finished cooking, cut the heat and toss in the spinach.  stir until it has wilted.  then add in the other cup of water and blend – in batches if needed.  heat back up to serve or store for later, but it taste best right away.

enjoy!

yields 3-4 servings