Spring Garlic Soup
(Serves 4)

2 cups (10 oz) garlic cloves
salt and pepper
2 T. extra virgin olive oil
1 cup (4.5 oz) small diced onion
1 c. (3.5 oz) finely sliced leek, white part
½ c. (2.25 oz) small dice celery
1 bay leaf
4.75 cups fresh chicken stock
1 cup (6 oz) diced, peeled Idaho potatoes
1 T. chopped fresh basil
1T. chopped fresh parsley
4 cup (5oz) loosely packed spinach leaves
1 c. heavy cream, half and half or buttermilk

Directions

Peel the garlic cloves, cut in half lengthwise and remove central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice.

Heat the olive oil in a large stock pot over medium heat until hot. Add onion, leek, celery, bay leaf and a little salt and pepper. Cover and sweat vegetables until soft but not brown. Add the blanched garlic, stock and potatoes. Season with salt and pepper, cover and bring to a simmer. Simmer about 15-20 minutes or until potatoes are very tender. Add the basil, parsley and spinach and simmer just another minute or until spinach wilts.

Puree the soup in a blender or with an emulsion blender. Check seasoning and adjust. Reheat soup, whisk in cream, check seasoning, and adjust. Ladle soup into warm bowls and serve with crusty bread or croutons.