Comments on: Winter Greens and Root Vegetable Soup Recipe

By: Sara Aase

Sara Aase — Sat, 11 Apr 2009 00:42:37 +0000

Sounds delicious!

By: steph

steph — Thu, 09 Apr 2009 22:17:18 +0000

I like to leave it a little chunky so that it has some texture, which I think adds to the experience.

Green garlic is young garlic, before it turns into a bulb. The whole this in edible, from the roots to the end of the leaves. It’s hands down my favorite variety of produce, because it’s got the characteristic sweetness of garlic, but not the bitterness or mega-smell. It’s amazing!

Here’s a great post on it:

http://chezpim.typepad.com/blogs/2006/04/ingredient_gree.html

By: Kerry Dexter

Kerry Dexter — Thu, 09 Apr 2009 17:33:13 +0000

mine would be chunkier, because I don’t own a blender. sounds as though it’d work and be really good though.

and what is green garlic? maybe it’s not dried?

By: steph

steph — Thu, 09 Apr 2009 05:19:50 +0000

Please do, Judy. I loved this soup. It has such a warm, sweet undertone that made me feel really good. Comfort food at its finest.

By: Judith Stock

Judith Stock — Wed, 08 Apr 2009 17:57:21 +0000

Love the soup recipe. I must try it since I’m always looking for soup that doesn’t use meat. Will report back.