Share This
Spring always feels like a fresh start in the kitchen. After months of hearty winter dishes, those first tender greens and bright flavors feel like a breath of fresh air. One of my favorite ingredients to celebrate this seasonal shift is green garlic—a delicate, early-harvest version of garlic that brings subtle flavor and vibrant color to everything it touches. In today’s recipe, we’re highlighting green garlic in a velvety soup that’s simple enough for a weeknight but elegant enough to serve at a dinner party (especially with a glass of Chardonnay alongside).
What is Green Garlic?
Even here in Northern California, we have been waiting all winter for spring to arrive. One of the first signs of spring is green garlic – it looks like a baby leek or a green onion and has a mild garlicky flavor. We are starting to see some green garlic now as we thin the garlic plants to make way for bigger bulbs in the summer.
Think of it as garlic in its youth—pulled from the ground before the bulbs have fully developed. The flavor is milder and fresher than mature garlic, with just enough bite to brighten up soups, sauces, and sautés without overwhelming them. One of the things I love most about green garlic is its versatility; you can use the entire plant, from the white tender stalks to the leafy green tops. It’s the first whisper of garlic season, and for many chefs and home cooks, it’s a sign that spring has finally arrived.We love using this allium so much that we actually planted a few rows that we can harvest now. You can find green garlic at your local farmer’s market – make sure to look for fresh green tops.
How to Store Green Garlic
To store green garlic, wrap them in a damp paper towel and refrigerate. Green garlic won’t last as long as dried garlic, so use it as soon as possible in any dish you’d like to add a bit of garlic to (such as omelets, soups, vinaigrettes, etc). And don’t be afraid to use the entire plant – plant tops can be chopped into ½ -inch segments, blanched for 30 seconds in salted boiling water, shocked in an ice bath and pureed. This mixture can be used in cream sauces, soups or risotto.
A little later in the month, you’ll also find garlic scapes at the market. These are the curly flowers of hard neck varieties of garlic. Farmers cut them off to concentrate the plant’s energy into producing a bulb. These are a little tougher than green garlic, but are perfect for stir-fry or simmered in soup.
Check out our recipe for Green Garlic Soup. We’re currently serving the soup at the Kendall-Jackson Wine Center, using green garlic picked fresh from our culinary garden.
Why You’ll Love This Green Garlic Soup
This isn’t just any spring soup—it’s a celebration of the season’s first harvest. Green garlic gives the broth a gentle garlicky flavor that’s softer and sweeter than mature cloves, which means even garlic-shy eaters will fall in love. The potatoes add body and creaminess without weighing it down, making the soup feel both comforting and fresh at the same time. And because it can be served warm or chilled, it’s as versatile as it is flavorful.
Key Ingredients in Green Garlic Soup
- Green Garlic – The star of the recipe, bringing a mild, fresh garlic flavor that captures the essence of spring.
- Potatoes – They add body and a velvety texture, making the soup hearty without being heavy.
- Onion and Garlic – These aromatics deepen the flavor base and round out the green garlic’s brightness.
- Cream – A touch of cream gives the soup its luxurious, silky finish.
- Fresh Lemon Juice – Just a splash at the end balances the richness and keeps the flavors lively.
Together, these simple ingredients create a soup that feels both rustic and refined—the kind of dish that makes the most of seasonal produce without overcomplicating things.
Green Garlic Soup
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Servings:
6
Ingredients
- 1 lb. (3 bunches) green garlic, cleaned*
- ½ onion, sliced
- 3 cloves garlic, halved
- 2 Tbsp. butter
- 5 oz. potatoes, ½-inch dice
- 1 tsp. kosher salt
- 1 cup cream
- 4 cups water
- 1 tsp. fresh lemon juice
- Freshly ground white pepper (4 turns)
Instructions
- Bring a large pot of salted water to a boil. Prepare an ice bath and set aside.
- Slice the bottoms of the green garlic. Reserve the green tops.
- In a large pot over medium-low heat, add the butter and melt. Add the green garlic bottoms, onion and garlic. Sweat for 6 to 10 minutes until onions are translucent. Add the salt, potatoes, cream and water. Cook until potatoes are tender.
- Meanwhile, cut the tops of the reserved green garlic in ½ to 1-inch pieces. Place in the boiling water and blanch for 1 minute. Remove green garlic from the boiling water and shock in ice water. Remove from ice bath and squeeze to remove the excess water. Set aside green garlic and reserve ice bath.
- Once the potatoes are tender, add the blanched green garlic tops to the soup. Carefully, transfer the soup to a blender and blend until mixture is bright green. Pour through a mesh strainer into a bowl placed over the ice bath. Cool quickly to maintain the color.
- Salt to taste. Add lemon juice and pepper. This soup can be served chilled in the style of vichyssoise or reheated gently and served immediately (be careful not to reheat for too long or the beautiful green color will be lost).
How to Pair Wine with Green Garlic Soup
A bowl of green garlic soup deserves a wine that can match its delicate balance of creaminess and freshness. That’s where Kendall-Jackson Chardonnay shines. The bright acidity lifts the soup’s silky texture, while notes of citrus and stone fruit echo the gentle sweetness of the green garlic. It’s a pairing that feels seamless—each sip highlighting the flavors in the dish without overpowering them. For an elegant spring meal, serve the soup alongside a chilled glass of Kendall-Jackson Vintner’s Reserve Chardonnay or, for a more layered experience, the Highland Estates Camelot Highlands Chardonnay. Either way, it’s proof that simple seasonal ingredients and the right wine can create something truly special.
