Vegetarian Recipe: Spring Garlic & New Potato Soup

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Amelia Saltsman is author of the Santa Monica Farmers’ Market Cookbook. She first shared this recipe for Spring Garlic & New Potato Soup on March 26, 2005.

Keep reading for the full recipe…

Spring Garlic & New Potato Soup

Makes 6-8 servings

• 3 bunches green garlic (bulbs 1/2 -1 inch in diameter) about 15 plants

• 1 onion chopped

• 1/4 cup extra-virgin olive oil, plus more for finishing soup

• 1 lb red new potatoes, scrubbed and cut into small chunks

• 6 cups water

• Salt and freshly ground pepper

If you use organic potatoes, leave skins on for flavor and color. This delicious and easy recipe can be enriched by using chicken or vegetable stock in place of water. Trim root and tops off garlic. Use white part and 2-3 inches of green. Discard or save unused parts for vegetable stock. Cut garlic in half lengthwise and wash well to remove dirt. Slice thinly crosswise. Heat 1/4 cup olive oil in heavy wide pot over medium heat. Saut- garlic and onion till tender, about 5 minutes. Turn heat to low, cover pot and cook another 5 minutes. Add potatoes and water, cover and bring to boil. Remove lid, reduce heat and cook soup at low boil till potatoes are tender, about 15 minutes. Add salt and pepper to taste. Drizzle olive oil on each serving. Soup may be pureed for more elegant presentation.