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1
Trim off the tough green ends of the garlic bulbs.
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2
If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves.
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3
If it has not formed cloves, just remove the outside layers.
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4
Chop coarsely.
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5
You should have about 1 cup chopped green garlic.
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6
Heat the olive oil in a large, heavy soup pot over medium heat.
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7
Add the leeks, green garlic, celery and 1/2 teaspoon salt.
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8
Cook gently for five to 10 minutes until the vegetables have softened but not colored.
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9
Add the potatoes, water, bouquet garni and salt to taste.
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10
Bring to a boil, reduce the heat, cover and simmer 30 minutes.
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11
Puree the soup using an immersion blender.
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12
Alternatively, puree in a standing blender working in 1 1/2-cup batches; pull a towel tightly over the top, rather than a tight-fitting lid, to prevent splashes.
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13
Put through a medium strainer, pressing the soup through with the back of a ladle or with a pestle.
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14
Reheat, taste and adjust salt.
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15
Add freshly ground pepper.
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16
Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving.
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17
Alternatively, chill and serve cold.
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18
You can thin out if you wish with milk or stock.
