Scallion, Green Garlic & Lovage Soup

1. 1

   Fill your favorite soup pot about 1/3 full of water and set over high heat. Prepare an ice bath. When water boils add 2 rounded teaspoons kosher salt and then the whole scallions, blanching for about 30 seconds. Remove to ice bath. Blanch lovage leaves (or celery leaves & parsley sprigs) for a few seconds and transfer to ice bath. Turn off heat and drain soup pot, reserving blanching water. Drain scallions and lovage leaves and coarsely chop.

2. 2

   Return pot to stove over med-low heat and add 1.5T butter. When butter is melted add sliced green garlic and sweat gently for several minutes until softened slightly, being careful not to brown. Add a touch of salt, lovage stems (or finely sliced celery stalks), and potatoes, and continue to sweat until all vegetables are softened slightly, another 5 minutes or so.

3. 3

   Add blanched scallions and lovage leaves along with reserved blanching water just to cover, and bring to a gentle boil over med-high heat. Reduce heat and simmer gently until all vegetables are just softened and still a vibrant green.

4. 4

   Transfer soup to blender and puree until silky smooth, then return to pot over gentle heat, passing through strainer if necessary.

5. 5

   Add a dash of lemon juice to brighten, salt to taste if needed, and a little more reserved blanching water if needed to thin to desired consistency. Serve hot with a crumbling of fresh goat cheese, which will melt into a lovely swirling cloud.

* Per serving · 4 servings · Values may vary.

No additional tips available.