Here is another soup recipe that sings spring. Spring Chicken and Vegetable Soup is filled with seasonal vegetables including green garlic. Appearing in the markets right now, green garlic is the younger rendition of the ubiquitous papery garlic bulb. Like any youngster, this version is sassy, sharp and full of swagger. But with a little heat, all of that bravado fades away. The green garlic softens, mellows and loses its pungency, resulting in a smooth aromatic backdrop to this light and healthy soup.
Spring Chicken and Vegetable Soup
Serves 4 to 6
1 tablespoon olive oil
1 cup chopped green garlic, white and pale green parts
1 large fennel bulb, thinly sliced
2 large carrots, thinly sliced
4 cups chicken stock
1 cup orzo
1 tablespoon fresh thyme or 1 teaspoon dried
1 1/2 cups shredded cooked chicken meat (optional)
1/4 cup chopped flat leaf parsley, coarsely chopped
Heat oil in a soup pot over medium heat. Add green garlic and 1 teaspoon salt. Sauté until garlic softens and its aroma loses its sharpness, 5 minutes. Add fennel and carrots and continue to sauté until the vegetables brighten in color and begin to soften, 2 minutes. Add stock, orzo and thyme. Bring to a boil, then reduce heat to a simmer. Simmer, partially covered until orzo is cooked through and vegetables are tender, 15 – 20 minutes. Taste for salt. Stir in chicken and parsley; continue to cook until the chicken is warmed through. Serve immediately in warm bowls.