Lunchbreak: mk The Restaurant chef Erick Williams makes spring garlic soup

mk The Restaurant
868 N. Franklin
Chicago
(312) 482-9179
www.mkchicago.com

Spring Garlic Soup

Ingredients:
3 cups water
1 1/2 cups peeled and diced yukon potato
1/4 teaspoon minced fresh garlic
pinch of black pepper
2 Tablespoons of salt
3 cups chopped spring garlic
1 sweet onion, chopped
2 cups of fresh picked spinach
5 pound  bag of ice

Directions:
Heat a 2-quart pot on medium heat and add olive oil. Add the onions, garlic and spring garlic — and sweat them for five minutes, carefully stirring so the vegetables don’t brown. Add salt, black pepper, water and cook for 15 minutes. Allow the soup to simmer and never reach boil. 
Add the potatoes and cook until soft, about twelve minutes. Pour the ingredients in a metal mixing bowl and set the bowl on ice in a sink. Once cool, puree the mixture in a blender. Remember to never puree hot soup. Add spinach and puree lightly to create a vibrant green hue. Pour into a clean pot, heat, and add salt a few pinches at a time for desired seasoning.

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