Cream of Green Garlic Soup
- 3/4 lb. coarsely chopped green garlic bulb
- 1 large baking potato, about 3/4 lb., peeled and cut into 1-inch cubes
- 2 C. chicken or vegetable stock or good-quality canned chicken or vegetable broth
- Freshly ground white pepper
- 3/4 C. heavy cream
- 2 thin slices prosciutto, cut into thin strips, optional garnish
- 3/4 C. small croutons, optional garnish
- Extra-virgin olive oil, for garnish
- 1/4 C. chopped fresh parsley leaves, for garnish
Put the green garlic, potato and chicken stock in a medium saucepan and season the liquid lightly with salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to maintain a bare simmer and cook, uncovered, until the potatoes are tender enough to pierce easily with a fork, about 20 minutes. Stirring continuously, slowly pour the cream into the soup. Raise the heat slightly and continue cooking just until the liquid returns to a boil.
In batches if necessary to avoid overfilling and splattering, ladle the liquid and vegetables into a blender or a food processor fitted with the stainless-steel blade. Leave the lid or feed tube slightly ajar and drape a kitchen towel over it to help guard against splattering as well. Pulse the machine a few times, then process until the vegetables are smoothly pureed. Pour and scrape the contents into a clean saucepan.
Repeat the pureeing process with any remaining batches. Reheat the pureed soup over low heat. Taste the soup and, if necessary, add a little more salt and pepper. To serve the soup, ladle it into heated serving bowls. If you like, scatter strips of prosciutto and croutons on top. Drizzle each serving with a little extra-virgin olive oil and sprinkle with chopped parsley. Serve immediately.
Yield: 6-8 servings
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