Okay, for those who got some of Earl's green garlic -- I made some soup tonight that was soooo good:
White Asparagus and Green Garlic Soup
Yield: 6 servings
* 2 T butter
* 1 bunch green garlic, washed thoroughly and roughly chopped
* 3 leeks, washed and roughly chopped
* 2 bunches white asparagus
* 1 cup white wine
* 6 cups clear vegetable stock
* 2 cups half-and-half
* 1/2 cup Fontina cheese, grated
* 2 sprigs fresh thyme
* 2 ounces chives, chopped
Heat butter on med-low until melted. Add green garlic in and cook 5 minutes. Add leeks and continue cooking until translucent, being careful not to brown ingredients. Season with salt and pepper. Add white wine, set to simmer, and reduce until almost dry.
While wine is reducing, snap tops off asparagus and reserve. (Optional to produce smoother soup: peel asparagus stems.) Snap the rest of the asparagus into 1" pieces.
Add white asparagus pieces (not tips) and vegetable stock. Simmer until all ingredients are tender.
Add heavy cream and simmer for 10 more minutes. Do not allow to boil.
Purée in batches or use a stick blender to puree. If you prefer a smoother soup, strain. Return to saucepan and add asparagus tips and Fontina. Check seasoning, add salt if necessary, and finish with the fresh thyme. When asparagus tips are tender, pour soup into bowl and garnish with chopped chives.
Val
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