7734 Forsyth Blvd.
Green Garlic Soup
(scallions will also work with this recipe)
5 dozen green garlic shoots *
1 yellow onion (two cups)
4 leeks (green parts removed and white parts cleaned and chopped) (two cups)
2 cups of chopped fennel
6 cups white wine
4 cups of water
2 and a half cups of cream
olive oil for cooking
*Remove the upper green leaves of the plant and reserve one third of them, only save soft, leafy greens, nothing excessively tough. Roughly chop all of the bottom parts. Chop leafy greens and keep separate.
Add olive oil to coat the bottom of your soup pot. Put leeks, fennel, onion, into a pan and cook on low heat until the vegetables begin to soften. Season this mix with salt and pepper. Add white wine and cook on high until there is no harsh alcohol smell. Add cream and reduce heat to medium. Simmer for fifteen minutes. Place all ingredients into a blender. You will probably have to do this in batches. Add the leafy greens and puree on high. Immediately transfer soup to a mesh strainer. After strained check for seasoning and add salt and black pepper as needed. (If you do not want to strain the soup you can do this recipe without adding the leafy greens at the end. These greens will make the soup a little brighter in color and add a little spice to the dish)
Goat Cheese Cream
1 1/2 cups buttermilk
1/2 cup goat cheese
Whisk until thoroughly combined, season with salt, and drizzle cream over the soup. If serving family style reserve some cream so that guests can add some as they please.
If you do not want to make the cream you can crumble a little goat cheese into the soup or you can top it with finely grated parmesan cheese