Green Garlic Soup with Fingerlings
A soup for the early summer when local garlic is green:
- 1 pound green garlic
- 2 Tablespoons olive oil
- 1 pound fingerling potatoes, peeled (or any boiling potato)
- Salt and pepper to taste
- 1 1/2 quarts vegetable broth
Cut each garlic stalk in half lengthwise, then mince; but save some of the upper green leaves and cut them into squares to add with the minced garlic.
To the oil in a saucepan over moderate heat, add the garlic and saute for about 7 minutes. Add the broth, potatoes and season with salt and pepper. Cover and gently simmer. Cook until potatoes are tender, about 25-35 minutes.