Green Garlic Soup
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
Serves 6-8
2 TBS olive oil
4 packed cups chopped and cleaned green garlic
1 cup carrots, peeled and chopped
1 cup onions, chopped
2 cups Yukon gold potatoes, peeled and chopped
1 ham hock or smoked pork shank, about 3/4lb
8-10 cups good chicken stock, low salt
1 cup white wine
1 TBS fresh lemon juice
salt & cracked pepper TT
Clean the green garlic by nipping off the root end and pulling the outside layer off. You should be left with a clean looking tiny leek. If it still looks dirty or sandy, pull off another layer or once you chop them let them soak in cold water, lift off without stirring the water and dry on paper towels.
In a medium soup pot add the olive oil and brown the ham hock. Once the fat starts to render and you get a little browning, add the vegetables. Cook over medium heat until vegetables start to sweat and lightly brown, about 10 minutes, stirring often. Deglaze with white wine, turn heat to high and reduce wine by half. Add 8 cups chicken stock, turn heat down to simmer and cook for 1.5 hours, adding more stock if necessary.
Remove the ham hock and puree the soup till very smooth but DON’T add all the liquid. You may or may not need all the liquid so don’t add it all at once or you risk having your soup too thin. Soup should be a little thicker than heavy cream. Using two forks pull the meat off the bone and break it into little pieces, being careful to only get the meat and remove any bouncy cartilage. Add back to the soup, season if necessary with salt, cracked pepper and lemon juice.
Green Garlic Soup
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
.
Serves 6-8
.
2 TBS olive oil
4 packed cups chopped and cleaned green garlic
1 cup carrots, peeled and chopped
1 cup onions, chopped
2 cups Yukon gold potatoes, peeled and chopped
1 ham hock or smoked pork shank, about 3/4lb
8-10 cups good chicken stock, low salt
1 cup white wine
1 TBS fresh lemon juice
salt & cracked pepper TT
.
Clean the green garlic by nipping off the root end and pulling the outside layer off. You should be left with a clean looking tiny leek. If it still looks dirty or sandy, pull off another layer or once you chop them let them soak in cold water, lift off without stirring the water and dry on paper towels.
.
In a medium soup pot add the olive oil and brown the ham hock. Once the fat starts to render and you get a little browning, add the vegetables. Cook over medium heat until vegetables start to sweat and lightly brown, about 10 minutes, stirring often. Deglaze with white wine, turn heat to high and reduce wine by half. Add 8 cups chicken stock, turn heat down to simmer and cook for 1.5 hours, adding more stock if necessary.
.
Remove the ham hock and puree the soup till very smooth but DON’T add all the liquid. You may or may not need all the liquid so don’t add it all at once or you risk having your soup too thin. Soup should be a little thicker than heavy cream. Using two forks pull the meat off the bone and break it into little pieces, being careful to only get the meat and remove any bouncy cartilage. Add back to the soup, season if necessary with salt, cracked pepper and lemon juice.
Served here with Parmesan Buttermilk Biscuits.
We are still a ways off from green garlic season here, but this soup looks fantastic! I will have to give it a try once the garlic shows up at the markets again.
Thank you for this unique recipe. I am looking forward to making this version and a meatless version with something like mushrooms instead of the ham.
Oh, my! I love green garlic soup, and will now have to try your recipe! My green garlic won’t be ready for a while, so good to plan ahead!!!
Parmesan biscuits? ‘scuse me…
This looks amazing! It is a little early here for green garlic in the farmer’s market but may be able to find it at the Asian grocery. The ham hock is a great addition. Served, perhaps with the recent parm biscuit recipe. Yum.
I actually making this soup tonight for Valentine’s Day Wish me luck.
You know what? I’ve never been to Cube and I’ve lived three blocks away for a YEAR!! this is horrible!!! I just found out about this fantastic place on the Melrose Village blog and I am so excited to come in and make a regular habit of Cube!
that makes us very happy! thanks ian!!
This looks incredible. Now I just need to locate some green garlic!
my mouth is actually watering.
i cannot wait for Sunday when I can go to the market and buy bunches of green garlic and make this delicious soup,
I cannot wait to make this!!!!
This seems like it would be yummy. I will have to try it out when I can find green garlic.
When I made this soup I thought I died and went to heaven-yummo!
I’ve never seen green garlic at the markets. What does green garlic look like in whole precooked form (i.e. is outside skin green in color, or ??) I don’t see it shown in your ingreadients dish. Please advise.