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Eating Green

In celebration of earth week, we wanted to share this soup-er tasty seasonal recipe. Our Green Garlic Soup is a nutritiously filling meal that satisfies without meat. Why is that green, you ask? Because it takes a lot of resources to grow meat! Decreasing or eliminating meat in our diets is one way we can drastically reduce our environmental footprint - and we can keep our taste buds satisfied while we do it!

You can find green garlic at the Farmer's Markets in spring or in your own garden if you left garlic in overwinter. It is one of our favorite seasonal ingredients. Chervil is an early spring herb with a delicate licorice flavor reminiscent of tarragon. We like to add it as a fresh topping so you don't lose its flavor in the cooking process.

Green Garlic Soup

1 bunch green garlic, rinsed and cut into 1 inch pieces

1 carrot, diced

1/4 cup butter

1/2 cup flour, wheat or rice

1/2 cup white wine

5 cups broth

1 cup milk

2 cups spinach or nettles, rinsed and chopped

Salt and pepper to taste

2 Tbsp chopped chervil

Croutons (optional)

In a large soup pot, sauté the garlic and carrots in the butter until tender. Add a dash of salt to get the flavor going. Sprinkle in flour and stir. Add wine and simmer 2 minutes. Add broth and simmer over medium heat until thickened. Add milk and spinach. Use an immersion blender to blend to desired consistency. Season with salt and pepper to taste and serve topped with croutons or alongside a slice of fresh bread.

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