GREEN GARLIC SOUP RECIPE RECIPES

Steps:

• Place potatoes in bowl of water. Set aside.
• Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside.
• Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes.
• Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.
• Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed.
• Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed.
• Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.

Steps:

• Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
• Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
• While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
• Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
• Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.