Green Garlic and Spinach Soup

I've never used green garlic before but got some in my Full Circle box.  I kept putting off looking for something to do with it. Two weeks went by and I still hadn't used it.  I pulled it out and looked at it. It was starting to get wilty and wasn't sure it was even still good anymore.  I peeled back the outer layer and chopped off the tops and it looked good as new!

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.

Ingredients:
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

Directions:
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.

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