1/2 pound green garlic shoots or ramps, thinly sliced
2 cups leeks, cleaned and thinly sliced
Black pepper, freshly cracked
Lemon juice, freshly squeezed, to taste
4 scallions, thinly sliced
2 tablespoons chives, snipped into 1/2-inch pieces
- In a large saucepan, bring the chicken stock to a boil, then reduce to a simmer.
- 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.
- While the soup simmers, brush the baguette slices with olive oil, and toast.
- Ladle into soup bowls, add sliced baguette (three slices per bowl is a good place to start), and sprinkle generously with chives.
- 4-6 servings
- Adapted from David Tanis