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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

mk The Restaurant
868 N. Franklin
(312) 482-9179

Spring Garlic Soup

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

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.