What is green garlic you ask? Green garlic is young garlic that is harvested usually in the spring before the cloves have matured. It looks similar to a scallion with a white bulb and green stalks. The flavor is still very much a garlic flavor but is milder and less bitter. The bulb as well as the stalks can be used in the same way as mature garlic but with a slight variance in the resulting flavor.

Onion and garlic are a perfect combination of flavors and this recipe showcases the fresh mild flavor of green garlic when combined with the sweet caramelized onions and fennel.

Kristy

Ingredients:

3 tbsp olive oil, divided
2 large yellow onions, halved and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 green garlic bulbs including green stalks (use 2 cloves garlic, minced if green garlic isn’t available)
1/4 cup dry white wine
1/4 cup coconut aminos or tamari sauce (gluten free if needed)
1 tsp Worcestershire sauce (gluten free if needed)
1 tsp thyme
1 tsp sea salt or to taste
1/2 tsp ground white pepper
2 bay leaves
6 cups vegetable broth
4 one inch thick slices of a whole grain baguette (gluten free if needed)
1/2 – 1 cup daiya mozzarella cheese shreds (optional)

Preparation:

Heat a large soup pot over medium high heat. Add 2 tbsp oil, onions and fennel. Cook stirring occasionally until the onions and fennel have softened. Lower heat add the garlic and continue to cook, stirring occasionally until the onions are a rich golden brown, approximately 30-40 minutes.
Add the wine, coconut aminos and Worcestershire sauce. Simmer 4-5 minutes until the liquid has reduced to about half.
Add the thyme, salt, pepper, bay leaves and vegetable broth. Bring to a boil, lower heat, cover and simmer 10-15 minutes.
While the soup is simmering heat the oven to 300 degrees. Brush the baguette slices with the remaining 1 tbsp oil (omit if using cheese). Place on a baking sheet and bake 4-5 minutes, flip over and bake 4-5 minutes more until crisp and lightly browned. If using cheese sprinkle evenly over the toasted baguettes and return to the oven until melted.
Remove the bay leaves and spoon soup into bowls. Top each with a toasted baguette and serve.

Yield:

Makes approximately 8 cups.

Notes:

Store leftovers in an airtight container for up to 5 days.