Green Garlic and Potato Soup
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Credit: Michael Giletto, Executive Chef, Gourmet Butterfly Media & Special Events, New York and the Hudson Valley
The National Culinary Review, May 2011
6 cups Yukon gold potatoes, washed, peeled
½ cup carrots, sliced
½ cup fine-chopped Christopher Ranch California green garlic (white bulb)
1 onion, chopped
1 cup celery, chopped
1 T. grapeseed oil
6 slices bacon
1½ t. salt
1 t. pepper
1 cup chicken stock
2 cups milk
1 cup heavy cream
2 cups light cream or half-and-half
1 cup cheddar cheese, shredded
½ cup arrowroot, mixed with water
3-4 bulbs Christopher Ranch green garlic, shaved, for garnish
Method: Boil potatoes and carrots until tender. Drain. Sauté fine-chopped garlic, onion and celery in grapeseed oil until soft and tender but still translucent. Sauté bacon until crisp; drain, crumble. In large pot, combine cooked bacon with potatoes, carrots, garlic, onion and celery. Add salt, pepper, chicken stock, milk and heavy and light creams; simmer 30 minutes (do not boil). As soup begins to simmer, fold in cheese; when simmering slowly, add arrowroot mixture. Purée until smooth. Pan-fry garlic shavings until golden-brown for garnish.
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