7 cups chicken stock
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
2 tablespoons chives, snipped into 1/2-inch pieces


  1. In a large saucepan, bring the chicken stock to a boil, then reduce to a simmer.
  2. Add the green garlic shoots and leeks. Simmer for 5 minutes. Check seasoning and adjust with salt, pepper, and lemon juice. (Soup may be made in advance up to this point, then reheated.) Just before serving, stir in scallions.
  3. While the soup simmers, brush the baguette slices with olive oil, and toast.
  4. Ladle into soup bowls, add sliced baguette (three slices per bowl is a good place to start), and sprinkle generously with chives.