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.
- 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)
- 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.
Makes approximately 8 cups.
Store leftovers in an airtight container for up to 5 days.