Serve this soup with a simple salad for lunch, or as an appetizer at dinner time. Enjoy it in springtime, as by June the green garlic may be too mature to use whole, without peeling
Yield: 4 servings
- 1 bunch spring onions
- 1 bunch green garlic
- 2 tsp. butter
- salt & pepper to taste
- 3 cups homemade or canned chicken broth
- 4 thin slices baguette or French bread, toasted well
- a little cheese (gruyere or other Swiss, or anything else you like) to top the toasts
Clean the onions and garlic, removing any tough outer layer and the root. Slice each as far up the stem as it remains tender. Discard top leaves and any tough stems.
Heat butter in a heavy 2-3 quart saucepan and add cut onion and garlic. Stir for a few minutes, then cover the pot and reduce heat to medium-low. Let “sweat”, stirring occasionally, until the vegetables are very soft and just beginning to catch on the pan bottom. Do not allow to brown at all.
Add chicken broth, bring up to a boil, reduce to a simmer and season to taste. Let simmer, uncovered, for at least 10 minutes. Meanwhile, toast the bread slices, top with the cheese, and melt in the oven. Pour soup into bowls, top with cheese toasts, and serve.
Note: this soup can also be served as a purée, simply blend until smooth and then reheat briefly. You may want to add a little cream at the end.