Ingredients:
1½ pounds green garlic (about 15 stalks)
2 tablespoons unsalted butter
2 tablespoons olive oil plus more for drizzling
¾ teaspoon sea salt
3½-4 cups water
1¼ pounds Yukon gold potatoes (about 2 large), cut into ¼-inch cubes
freshly grated Parmesan cheese
Coarsely ground pepper

Directions:

  1. Chop off and discard all but 5 inches of the garlic stalks. Cut the remaining stalks into ½-inch pieces. Split the bulbs lengthwise in half and cut into 1/3-inch thick pieces.
  2. Heat butter and oil in a large Dutch oven or heavy pot over medium heat until butter is melted. Add garlic and salt, stir and cook for 1 minute. Add ½ cup water, reduce heat to low, cover and cook, stirring once halfway through, until garlic is softened, about 10 minutes.
  3. Add potatoes and 3 more cups of water; stir. Cover and continue to cook, over low heat until potatoes are tender, about 45 minutes.
  4. Puree the soup in a blender until smooth. Thin with extra water if desired then reheat. Serve garnished with Parmesan cheese, a drizzle of olive oil and a sprinkling of pepper.

Serves 6