Green Garlic Soup with ThymePrinter Friendly Version »
Ingredients5 tablespoons unsalted butter
24 green garlic bulbs, halved lengthwise
3/4 cup water
1 pound, 6 ounces small red potatoes, peeled and quartered
1 1/2 quarts light-bodied chicken broth 1/2 cup heavy cream
1 1/2 teaspoons salt
2 to 2 1/2 teaspoons white wine vinegar
Freshly ground black pepper
1-2 sprigs fresh Jacobs Farm Organic Thyme, leaves removed and lightly chopped
DirectionsMelt the butter in a 6-quart noncorroding pot. Add the garlic and 1/4 cup of the water.
Bring to a simmer, cover tightly, and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water. Simmer for 20 minutes and add chicken broth. Cover the pot, and allow to bubble gently for 20 minutes.
Puree the soup in batches in a blender for two minutes. Pass the puree through a medium-fine sieve into a bowl. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, to taste.
Reheat the soup gently and serve it in warm bowls. Grind black pepper and sprinkle with thyme leaves and chives. Serves 4-6.
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