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Green garlic is a fantastic seasonal product that starts to show up in the
market in march. It is the essence of the coming of spring both in color and
fresh flavor. Serve with our lovely Chardonnay.
Ingredients:
18 cloves garlic
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh lemon thyme
2 big bunches Green Garlic both greens and bulbs rough chopped
3 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup Paradise Ridge Chardonnay
1/2 cup whipping cream
Directions:
Preheat oven to 350°F. Place 18 garlic cloves in small glass baking dish.
Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
Cover baking dish tightly with foil and bake until garlic is golden brown and
tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release
cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over
medium-high heat. Add green garlic, onions and thyme and cook until onions are
translucent, about 6 minutes. Add roasted garlic. Add chardonnay & chicken
stock; and simmer until green garlic is very tender, about 20 minutes. Working
in batches, purée soup in blender until smooth. Return soup to saucepan; add
cream and bring to simmer. Simmer until slightly thickened. Season with salt
and pepper.
Serve with crusty sourdough bread and a golden chilled glass of
Chardonnay. Don’t worry about the cream in the soup, the wine cancels out all
those calories!
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