Elephant garlic! This is one of our favorite early spring crops. It’s more mild than regular garlic, especially because it’s green. But another advantage is that it is so easy to break out the cloves for cooking. Here’s a great recipe for using fresh green garlic – garlic soup!
Melissa Clark’s Double Garlic Soup
3 fat bulbs green garlic, root and green parts trimmed, outer layer removed
3 tablespoons unsalted butter
3 cups sliced garlic scapes (about 3/4 pound)
1 1/2 teaspoons fresh thyme leaves, more for garnish
3/4 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.
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.
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.
3. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.