By Chef Ella Freyinger

April 2021

4 Servings

Ingredients

  • FOR THE SOUP
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 4 cloves garlic, sliced
  • ½ cup potato, diced
  • 2 cups vegetable stock
  • 8 ounces lettuce, root ends trimmed
  • ¼ cup parsley leaves, loosely packed
  • 10 fresh basil leaves
  • 3 tbsp creme fraiche
  • Kosher salt
  • Fresh lemon juice, to taste
  • Herbs, for garnish
  • FOR THE SPRING GARLIC SALSA VERDE
  • 1 garlic clove, minced
  • 1 spring garlic
  • ¾ tsp fine sea salt
  • ½ tsp black pepper
  • ½ tsp dried crushed red pepper
  • ½ tsp grated lemon peel
  • 3 ½ tbsp fresh lemon juice
  • ¾ cup extra-virgin olive oil
  • ¾ cup (packed) chopped Italian parsley
  • 1 tbsp drained capers
  • 2 anchovy fillets, minced

Steps

  • FOR THE SOUP
  • In a medium saucepan, melt butter over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add stock, bring to a simmer, and cook until vegetables are tender, about 10 minutes. Add lettuce, parsley and basil and cook until wilted and softened, 2-3 minutes.
  • Transfer broth and vegetables to a blender along with the creme fraiche and blend (you will likely need to do this in batches), beginning at the lowest speed and increasing to high until very smooth.
  • If your soup is too thick, thin with additional stock. Season with salt and a squeeze of lemon juice.
  • FOR THE SALSA VERDE
  • Heat a grill or grill pan over high heat. Place the spring garlic over a direct flame and cook for about 5 minutes per side or until completely charred. Place into a bowl and cover tightly with plastic wrap. Let rest for 20 minutes.
  • Roughly chop the spring garlic and place into the bowl of a food processor with all remaining ingredients. Pulse until all ingredients are finely chopped.
  • FOR ASSEMBLY
  • Divide the soup into 4 bowl. Drizzle with the salsa verde and enjoy!