Instructions

Remove the upper green leaves of the green garlic shoots and reserve one third of them (only save soft, leafy greens, nothing excessively tough). Roughly chop all of the bottom of the shoot. Chop leafy greens and keep separate.

Add olive oil to coat the bottom of your soup pot.

Put leeks, fennel, onion, into the pan and cook on low heat until the vegetables begin to soften. Season this mix with salt and pepper.

Add white wine and cook on high until there is no harsh alcohol smell.

Add cream and reduce heat to medium. Simmer for fifteen minutes.

Place all ingredients into a blender. You will probably have to do this in batches.

Add the leafy greens and puree on high.

Immediately transfer soup to a mesh strainer.** After it’s strained, check for seasoning, adding salt and black pepper as needed.

For the goat cheese cream

Whisk goat cheese and buttermilk until thoroughly combined. Season with salt, and drizzle cream over the soup. If serving family style, reserve some cream so that guests can add some as they please. Alternatively, you can crumble a little goat cheese into the soup or you can top it with finely grated parmesan cheese.

Notes

*If you cannot find green garlic shoots, substitute with scallions.

**If you do not want to strain the soup you can do this recipe without adding the leafy greens at the end.   These greens will make the soup a little brighter in color and add a little spice to the dish.

Photograph by Greg Rannells.