Spring in Colorado does not bring forth sleeveless Easter frocks and sandals. It’s more like a manic roller coaster ride between a tease of early summer and Mother Nature’s reminder she’s not quite done with winter yet.
Though nursing a sunburn from an outdoor outing this weekend, I’m writing with a woolen cap on my head and Ugg boots on awaiting more freezing rain and possible snow. Fortunately though we were smiled upon yet again on our Farmer’s Market last weekend. I really have employed the market as my produce teacher. I always seek out anything new and unusual, which is my personality at large, but pull myself up by my culinary bootstraps determined to find a delicious way to use all I buy.
Red Wagon Organic Farm had green garlic a week ago. This is the tender starter of the garlic when in its nubile scallion-like state. I bought a bunch and was glad I did as they did not have it at the latest market days ago. I wish someone would develop a smell generating equivalent to You Tube so you could experience this heavenly scent. It definitely smells like garlic but a milder, more hospitable version. Almost ‘eau de Garlic’. Due to its softer pungency it can be used in different ways than cloves of garlic. Chopped up and sautéed in most anything. Wyatt from Red Wagon emailed me a fabulous Alice Waters recipe for Green Garlic Flan from the Chez PanisseVegetables cookbook. Can’t wait to try that but the temperatures are begging my winter staple: soup.
This past weekend I picked up a bunch baby leeks. So cute. I don’t know the seller (shame on me for not asking) but it was a simple table with a wicker laundry basket of baby leeks and another with arugula and zip loc bags of pinto beans. Simple spring fare. Glad I did because I realized I needed more garlic to make the soup I had in mind so the leeks picked up the slack.
This soup is a season cusp soup for me consuming the remainder of my root cellar potatoes as well. An homage to our hibernating season and greeting to spring.
GREEN GARLIC BABY LEEK POTATO SOUP WITH BRANDY
Serves 6-8
Ingredients
· ¾ pound of green garlic, baby leeks or a mix of the two (I used 4 ounces green garlic, 8 ounces leeks)
· 2 tablespoons unsalted butter
· 2 tablespoons olive oil
· 1 pound potatoes, peeled and cut into 1 inch squares
· 1 quart chicken stock
· 1 3/4 cups milk or cream
· ¼ cup brandy
· Salt and pepper to taste
1. Remove bottom roots and dark green tops of garlic and leeks (I save the tops to make stock; you can freeze them to do this later too). Mince the garlic and leeks finely.
2. In a sauce pan with lid, melt the butter over medium-high heat and add the oil. Add the minced garlic and leeks and sauté until soft, about 5 minutes.
3. Add potatoes, stock, milk, brandy, salt and pepper. Bring to a soft boil and turn down heat to a simmer. Cover and allow to simmer about 25 minutes until potatoes are soft.
4. In a blender or with an immersion blender, blend soup to combine/liquefy all ingredients. Serve warm or chilled! I chopped up some of my left over sorrel for a tangy garnish!
Modification options:
· To make more rich: use cream instead of milk
· To make it vegetarian: use vegetable stock instead of chicken stock and milk
Celia says
I'm totally going nuts for spring greens as well – and having fun trying new ones. I haven't tried cooking with green garlic yet, but this delicious soup has just given me a reason to…
MarmandeintheKitchen says
It is still pretty cold by me as well, but you're lucky to have at least some fun things at the farmer's market. I've never tried green garlic, but look forward to trying it!
Torviewtoronto says
beautiful pictures and soup
Magic of Spice says
What a beautiful soup, love the flavors. Have not seen any green garlic around yet…looking forward to it though 🙂
Wilde in the Kitchen says
Oh, I miss that farmers market! It was always such a great saturday when I got to wander the tables! Lovely soup as well, I'm sure it tasted great with all of those fresh and local ingredients!
My Kitchen in the Rockies says
I have to keep an eye open for green garlic. I have never tried it.
Yes, we still need the warming soups. I was frozen after coming home from the barn yesterday.
ping says
Lovely for our rainy weather here. Just made some potato/broccoli soup yesterday. This'll be next. Thanks.
Oh btw, I've added you to my tag list in this game plan. Hope you can join in the fun. I know it's short notice but I've also just been tagged today. Do drop by and check it out if you can.
Chef Dennis says
here you go again talking about your farmers market!! Soon enough my friend, I think it actually opens next weekend, although there can't be much fresh local this time of year, more than likely just hot house produce, but just having the market open will make me feel better!
Your potota leek soup would certainly be a welcome addition on my table, I have to look for green garlic, can't say that I have seen it.
You always manage to teach me something!
Cheers
Dennis
Jennifer-Adventuresome Kitchen says
I'm sitting here reading this in my down coat!! It's still cold here too, and reminds me of the springs when I had to wear snow boots with my Easter Dress. We've been having soup too- my favorite winter dish. I love this potato-leek version. I've never thought to add brandy to my soup and will definitely try that the next time I do potato soup. Love those baby garlics!
Cooking with Michele says
I find this time of year frustrating – very little new coming in to the markets yet, and most of my winter harvest share depleted. I'm forced to actually buy produce at the grocery store, which is never my first choice!