- ¼ cup extra-virgin olive oil, plus extra for drizzling
- ½ pound green garlic stalks, white and pale green parts only, thinly sliced
- 1½ pounds Yukon Gold or Russet potatoes, peeled and sliced ½ inch thick
- 1 whole bay leaf
- 1 sprig fresh thyme
- 6 cups chicken or vegetable stock
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 handful fresh herbs (parsley, basil, tarragon or chives or a mix of all)
Seasonal recipes and communal seating are the focus at Selden Standard. Recipes like Green Garlic and Potato soup are used to highlight the most fresh and local ingredients. Green garlic is the garlic that is harvested prior to bulbing. It resembles a scallion with a mild garlic flavor.
1. Heat oil in a 6-quart stockpot over medium heat. Add green garlic and a pinch of salt; cook 10 to 12 minutes or until very soft. Add potatoes, bay leaf, thyme, stock, salt and pepper. Bring mixture to a boil and reduce heat to simmer. Cook 15 to 20 minutes, until potatoes are soft and starting to fall apart.
2. Add 1 cup of hot soup and the handful of herbs to a blender. Purée until smooth and stir into remaining soup.
3. Serve hot with a drizzle of extra-virgin olive oil, slices of grilled bread rubbed with a clove of garlic and wedges of lemon.
Yield: 4 (2-cup) servings