Difficulty: Easy - for beginners
Dietary guidance: v v n d
3/4 pound green garlic
2 tablespoons olive oil
1 pound leeks, sliced
1 small celery rib, sliced (about 1/4 cup)
Salt to taste
1 pound Yukon gold or russet potatoes, peeled and diced
1 1/2 quarts water, vegetable stock or chicken stock
A bouquet garni made with a bay leaf, thyme & parsley
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley, chervil or tarragon
1. Chop garlic coarsely. You should have about 1/2 cup chopped green garlic.
2. Heat the olive oil in a large, heavy soup pot over medium heat. Add the leeks, green garlic, celery and 1/2 teaspoon salt. Cook gently for 5-10 minutes until the vegetables have softened but not colored. Add the potatoes, water, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
3. Purée the soup using an immersion blender. Alternatively, purée in a standing blender working in 1 1/2-cup batches. Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving. Alternatively, chill and serve cold. You can thin out if you wish with milk or stock.