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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This fresh-tasting soup can be prepared with scallions or green garlic (which is harvested before the cloves have matured and has a subtle garlic flavor). A swirl of buttermilk mixed with fresh goat cheese at the end adds a nice tang. Ingredients:
2 tablespoons extra-virgin olive oil |
4 bunch(es) scallions—white and tender green parts cut into 1-inch lengths, green tops thinly sliced |
4 leeks, white and tender green parts only thinly sliced |
1 fennel bulb, thinly sliced |
1 onion, thinly sliced |
salt and freshly ground white pepper |
2 cups dry white wine |
3 cups water |
2 cups heavy cream |
3/4 cup buttermilk |
2 ounces fresh goat cheese, 1/4 cup softened |
Directions:
1. In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes. Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes. Add the water and cream and bring to a simmer. Cook until the vegetables are very tender and pale green, 15 minutes. Add the scallion green tops and cook just until softened, 2 minutes.
2. Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.
3. In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.
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