1/2 pound green garlic shoots or ramps, thinly sliced
2 cups leeks, cleaned and thinly sliced
Kosher salt
Black pepper, freshly cracked
Lemon juice, freshly squeezed, to taste
4 scallions, thinly sliced
1 baguette, sliced on the diagonal 1/2-inch thick
Olive oil, for brushing
2 tablespoons chives, snipped into 1/2-inch pieces
Directions
during a giant pan, bring the stock to a boil, then scale back to a simmer.
Add the inexperienced garlic shoots and leeks. Simmer for five minutes. Check seasoning and alter with salt, pepper, and juice. (Soup could also be created ahead up to the present purpose, then cooked-over.) simply before serving, stir in scallions.
whereas the soup simmers, brush the baguet slices with vegetable oil, and toast.
Ladle into soup bowls, add sliced baguet (three slices per bowl could be a sensible place to start), and sprinkle munificently with chives.
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