Cream of Green Garlic Soup


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Wolfgang PuckUnlike the powerful, pungent mature garlic most people are used to, green garlic has a very subtle, mild, even delicate flavor, like a cross between garlic and fresh chives. Most people who have trouble digesting regular garlic, or simply don't enjoy its pungency, will find green garlic easy on the stomach, mild, and very pleasant. One of my favorite ways to cook with green garlic is to feature it in a creamy pureed soup like the recipe that follows.

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  • 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
  • Salt
  • 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

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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

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)



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