I saw @brandiego post something on twitter about using green garlic and I asked him what he was making with it. He replied back with "green garlic and spinach soup". The following day I decided to look up a recipe for this soup. I came across Orangette's recipe and it turned out to be the same recipe @brandiego made the night before. I only had 3 green garlics and I had some extra leeks in the fridge that were getting close to needing to be thrown out so I tossed some leeks into the soup. I left out the crème fraîche in the original recipe. I thought about just adding a bit of milk but the soup was already pretty thin so decided against it.
I was really surprised how easy and quick this recipe was to make. Most soups I've made take hours but this one is done in less than an hour. I will definitely try it again and maybe add some various herbs to the soup.
Recipe adapted from Orangette's Green Garlic and Spinach Soup recipe.
2 Tbsp olive oil
2 Tbsp unsalted butter
2 leeks, thinly sliced
3 green garlics, thinly sliced
salt & pepper to taste
1 qt chicken broth (homemade if possible)
1 bunch of spinach leaves
Heat oil and butter in large pot over medium heat and add green garlic, leeks and a pinch of salt. Cook, stirring frequently for 10-15 minutes, until garlic and leeks are softened but not browned.
Add stock and increase heat to bring to a boil. Lower heat and simmer for 15 minutes.
Add spinach and remove from heat. Let sit for 5 minutes.
Working in batches, purèe the mixture in a blender. Do not fill more than 1/3 full or you will have a mess.
Return the soup to the pot and cook over low heat to rewarm for about 5 minutes. Add salt and pepper to taste.