Green Garlic & Radish Leaf Soup

At the farmers’ market today I was happy to find the seasonal treat of green garlic. Green garlic is just regular garlic harvested early, before it has developed individual cloves or papery sheaths that need to be peeled off. It looks like a cross between leeks and scallions, and tastes like, well, itself. A little garlicky, but milder than garlic cloves, and with a fresh, green note:

I also got a bunch of radishes. This may not seem like a big deal, but radishes are multi-faceted. You can eat the tubers raw in salads or cooked (they taste a bit like turnips when cooked), and the greens are also edible. So tonight I’m having an arugala (from the garden) and radish salad, and a green garlic, feta, and dried tomato pizza. But I’m also making a radish leaf soup for my late work nights in the week ahead:

Radish Leaf Soup

Serves 4 as an appetizer, 2 as a main course

Radish leaves from 1-2 bunches radishes (approx. 1 pint lightly packed), washed

2 green garlic tender parts, cut into 1/2-inch rounds (save the tougher parts for stock)

1 large or 2 medium Yukon gold or russet potatoes, peeled and cut into 1-inch chunks

3 cups chicken or vegetable stock

2 teaspoons butter or olive oil

salt to taste

1. Heat the butter or oil in a saucepan over medium-low heat. Add the green garlic. Cook, stirring often, until the garlic is softened but not browned, approximately 8 minutes.

2. Add the radish leaves and stir until wilted. At this point you can freeze the ingredients for up to 6 months for future soups.

3. Add the potatoes and cook, stirring often, for two minutes.

4. Add the stock and cover. Bring to a boil. Reduce heat and cover. Simmer for 20 minutes.

5. Puree with an immersion blender or in a regular blender. Add salt to taste. Add more stock if it seems too thick. Serve hot with crusty bread.

Not sure what this is about? Read Getting Ready for the 250-Mile Diet and The Rules

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