Spring is finally here. Tree in front of my house is in full bloom, looking very beautiful. Bees are humming over it and doing their work of pollination. I mean who doesn’t love spring huh? But alas with all the green grass around, the temperature here in Michigan are still hovering in 60s. This soup captures all the elements from current weather. Fresh green garlic and leeks symbolizing warm temperature and hearty potatoes for those cold evening. Ideal for supper or an excellent first course followed by some fish or steak.
Potato leek is a classic French dish and needs no introduction. But to add an interesting twist with green garlic. Not only does it make a nice light green soup but adds an unusual and fresh flavor. Only available for few weeks in early spring they have a very mild garlic flavor and look very similar to green onion. As with topping you can add anything you have on hand. But here I am using brown butter infused with lots of coarse mixed peppercorns and chopped green garlic. I mean you can totally do this using olive oil but why not eat butter! Also the flavor of olive oil overpowers green garlic flavor. Making brown butter is little tricky as in a minute it will turn to brown nutty tasting to burnt black. If you are new to compound butter well would say welcome to the party because there is no looking back, sweet to savory. From spices to herbs you can add anything and personalize to your taste. Today I am including one to get you started. It is one of the best way to preserve fresh herbs. And when you get a box of herb for one sprig and don’t know what to with the remaining. How to use leftover compound butter, well there are tons of options use over grilled swordfish, drizzle over pasta, fried egg or just spread on some warm toast. Have you ever used green garlic? I would like to know other uses!
Serves: 4 to 6
- 2 tablespoons butter/ canola oil
- 4 tablespoon green garlic, chopped (optional do not substitute cloves)
- 300 grams/ 3 cup leeks, chopped and washed thoroughly
- 600 grams/ 4 cups potatoes, chopped into ½ inch cubes ( about 3 russet potatoes)
- 1 tablespoon all-purpose flour, optional
- 6 cups vegetable stock/ water (use water for a delicate flavor)
- Salt, to taste
- Black Pepper, to taste (avoid if using black pepper green garlic butter)
- 1/2 cup heavy cream, optional
- 4 tablespoon of black pepper green garlic butter, optional ( recipe below)
- Sour cream/ creme fraiche, optional
- Heat butter in large sauce pan over medium heat. Add green garlic and leeks, stir occasionally. After leeks are soft and translucent about 10 minutes, add potatoes mix well.
- Add 1 tablespoon flour and mix, cook for a minute. Add water or vegetable stock. Bring to a boil, cover and reduce the heat for a gentle simmer. Cook for 20 to 30 minutes, until potatoes are fork tender.
- Blend to a smooth puree using immersion blender or transfer to blender jar. Be careful when you blend hot liquids.
- Pour it back to sauce pan and add heavy cream if using, mix well and heat to a gently simmer. Do not boil after adding cream. Serve.
- In a small sauce pan add compound butter and let it turn brown but not burnt. Pour over soup.
Black Pepper Green Garlic Compound Butter
- 113 grams/ 1/2 cup/ 1 stick unsalted butter, room temperature
- 2-4 teaspoons mixed peppercorns, coarse ground
- 6 tablespoons green garlic, finely chopped
- 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
- Mix everything and form a log. Cover in plastic wrap and freeze. Slice and use as needed
Note: Can be made vegan by skipping butter and cream.