This soup is simple to make and has very few ingredients. It’s a delicious way to use up a chunk of good bread that is past its prime.
The season for green garlic — the young, uncured, pulled fresh from the ground garlic before it's been cured — is short. If you want to make this recipe at other times of the year, you can substitute the green garlic for garlic scapes, garlic cloves or both.
Ingredients
- 1 1/2 cups green garlic, bulb and stalk, chopped
- 4 cups water or vegetable or chicken stock
- 1 1/2 cups sourdough bread (preferably dry), torn into chunks
- 2 tablespoons canola oil
- salt and pepper to taste
- olive oil, sherry vinegar and chopped herbs to garnish
Cooking
In a medium-sized pot, warm the canola oil over medium-low heat. Add the chopped green garlic and cook until softened, about five minutes. Add the water or stock and the dried sourdough. Turn the heat up to high and bring the soup to the boil. Once boiled, bring the heat back down to a simmer and cook another five to seven minutes then turn the heat off. Allow the soup to cool (but still warm), and blend in a food processor or blender until smooth. Season with salt and pepper to taste. Pour the soup through a mesh strainer back into the pot. This will remove any fibrous pieces.
If the soup is thicker than you would like, add water or stock to thin it. To serve, warm the soup and ladle into soup bowls. Garnish with a drizzle of good olive oil and sherry vinegar and a sprinkling of your favourite chopped herbs.
