Green Garlic Soup

 

When I lived in Maine green garlic was a spring treat as eagerly awaited as fiddleheads or nettles.
The taste of these spring beauties was as welcome as a tonic, good for the body and soul.
This soup is a cleansing, spirit lifting event. If you're feeling extra hungry or want extra protein or just an excuse to use eggs, try adding a poached egg in each bowl.
This recipe is from Alice Waters although I've made it in many other versions - with or without potatoes, with or without the egg, etc.

1 pound green garlic (about 8 to 10 plants)
1/2 pound new potatoes
2 medium onions
1/4 pound unsalted butter
Salt and pepper to taste
2 quarts stock

Cut the garlic into thin rounds. Chop the tender parts of the green stems and shoots too.
Cut the potatoes into 1/2-inch cubes.
Chop the onions and saute in butter until translucent and tender.
Add the garlic and potatoes. Cook these together for 5 minutes, then add the stock and bring to a boil.
Lower the heat to a simmer and cook the soup until the potatoes are tender. Add salt and pepper to taste.