Green garlic....what to do
Bought some green garlic at the Farmer's Market this week-end. What should I do with it????
Huevos revueltos (scrambled eggs)- sautee the green garlic first and then add the eggs. Very simple, but delicious way to savor the green garlic. Or Huevos Revueltos Con Setas, Gambas y Ajetes (add mushroom, shrimp, and green garlic to your scrambled eggs) http://mykitcheninspain.blogspot.com/...
Use it like chives. My favorite is to add it to a pan sauce for chicken, pork, fish, whatever.
Mix it into risotto, pasta sauces. Sprinkle over finished dishes.
It's not what you might think. Sweet, creamy, rich and satisfying. You can make it with green garlic or mature garlic cloves.
½ T butter
2 T olive oil
6 green garlic stalks up to the green, thinly sliced (or 12 medium cloves of garlic, smashed, peeled, and chopped)
½ medium onion chopped
¼ C white wine or vermouth
1 quart (4 cups) water
1 bay leaf
2 sage leaves
2 stalks fresh thyme
1 teaspoon fine grain sea salt
Thickener for Garlic Soup:
1 whole egg plus 1 egg yolk
1½ oz freshly grated Parmesan cheese
freshly ground black pepper
¼ C extra virgin olive oil
Day-old crusty bread Extra virgin olive oil to drizzle
Melt butter and olive oil in a large saucepan. Add the onion and green garlic if you are using it. Sauté gently until just translucent.
Add white wine or vermouth and cook gently until nearly evaporated.
Add the water, garlic cloves, bay leaves, sage, thyme and salt. Heat to a gentle boil and simmer for 40 minutes.
Strain into a bowl, remove the bay, thyme and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed. With an immersion blender, blend the soup until it is smooth. Put it though a fine strainer, using a wooden spoon or a flexible spatula to push as much through the strainer as possible, while being sure that the broth is completely smooth.
With a fork, whisk the egg, egg yolk, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then (very slowly) add a large ladle of the broth, continuing to whisk.
Stir the egg-based thickener into the garlic broth and whisk it continuously over a medium-low heat until it thickens slightly. You can choose the consistency. You don’t want it to be watery but you also don’t want it as thick as a cream sauce. I like it just the consistency of cream.
Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately. Makes about 4 cups of soup.
Photos and more here: http://foodbeest.com/2012/05/25/cream...