Best Green Garlic Broth Recipes

GREEN GARLIC BROTH

Green Garlic Broth image

Provided by David Tanis

Categories easy, quick, soups and stews, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

7 cups chicken broth
Salt and pepper
1/2 pound green garlic shoots or ramps, thinly sliced
2 cups diced leeks, white and tender green part
4 scallions, thinly sliced
6 slices toasted baguette, optional
2 tablespoons slivered chives

Steps:

In a large saucepan, bring chicken broth to a boil, then reduce to a simmer. Add salt and pepper to taste.
Add green garlic shoots and leeks. Simmer 5 minutes. Check seasoning and adjust. (Soup may be made in advance up to this point, then reheated.) Just before serving, stir in scallions.
Ladle into soup bowls, add baguette slice if using, and sprinkle generously with chives.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 836 milligrams, Sugar 7 grams

PAN SEARED ARCTIC CHAR AND CULTIVATED MUSSELS IN A SMOKED TOMATO AND GREEN GARLIC BROTH WITH POSOLE

Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 stick unsalted butter, slightly softened
6 cloves garlic, coarsely chopped
1/4 cup cilantro leaves
Salt and freshly ground pepper
2 tablespoons olive oil
4 Arctic char fillets, about 6 ounces each
Salt and pepper
8 plum tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper
4 cups fish stock
24 cultivated mussels
1 cup cooked posole corn or hominy
Chopped cilantro, for garnish

Steps:

Green Garlic Butter: Place butter, garlic and cilantro in a food processor and process until smooth. Season with salt and pepper.
Pan Seared Char: Heat olive oil in a large saute over high heat until almost smoking. Season char with salt and pepper and sear, skin side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking for 3 to 4 minutes or until just cooked through.
Grilled Tomato Broth: Preheat grill pan or grill. Slice tomatoes in half vertically, brush with oil, season with salt and pepper, grill until soft, and coarsely chop. Bring fish stock to a simmer, add the tomatoes and cook for 10 minutes. Place the mixture in a food processor and process until smooth. Put the mixture into a clean saucepan and bring to a boil. Add the mussels and cook until all the mussels have opened, discarding any that do not. Remove the mussels to a bowl. Whisk a few tablespoons of the butter into the tomato broth and season with salt and pepper. Add the mussels back to the broth. Stir in posole.
Assembly: Place 1 char fillet in the center of each shallow bowl. Ladle sauce over and around the fish. Divide the mussels among the bowls and sprinkle with chopped cilantro. Serve with crusty bread, such as a baguette.