Scallion Green Garlic and Lovage Spring Soup with Goat Cheese
This vibrant green soup celebrates the fresh flavors of spring with scallions, green garlic, and aromatic lovage. The vegetables are briefly blanched to preserve their bright color, then gently sautéed with waxy potatoes before being pureed into a silky smooth base. A touch of lemon brightens the earthy flavors, while crumbled goat cheese creates beautiful swirling clouds when stirred into the hot soup. Perfect as an elegant starter for dinner parties or a light lunch when spring vegetables are at their peak.
Ingredients
- 1 large handful scallions, washed, root end and top 2-3 inches tough green trimmed away
- 1 bunch green garlic, washed, outer layer and roots and top 2-3 inches tough green trimmed away, thinly slicedregular garlic3 cloves for 1 bunchvegetarian
use less as regular garlic is stronger
- 2 stalks lovage, washed, leaves reserved, stalks thinly slicedcelery stalks and leaves1:1vegetarian
lovage has unique flavor but celery provides similar aromatic base
- 3 small waxy yellow potatoes, peeled and finely chopped
- 1 ½ tablespoons unsalted butter
- 2 rounded teaspoons kosher salt
- 2 tablespoons soft fresh goat cheese, to garnish
- lemon juice
Instructions
- 1
Fill soup pot one-third full with water and bring to boil over high heat while preparing ice bath
- 2
Add kosher salt to boiling water then blanch whole scallions for 30 seconds and transfer to ice bath
- 3
Blanch lovage leaves for a few seconds and transfer to ice bath
- 4
Turn off heat and drain pot, reserving blanching water
- 5
Drain scallions and lovage leaves then coarsely chop
- 6
Return pot to medium-low heat and melt butter
- 7
Add sliced green garlic and sweat gently for several minutes until softened without browning
- 8
Add salt, lovage stems, and potatoes, continuing to sweat until vegetables soften for about 5 minutes
- 9
Add blanched scallions and lovage leaves with enough reserved blanching water to cover
- 10
Bring to gentle boil over medium-high heat then reduce and simmer until vegetables are just softened and vibrant green
- 11
Transfer soup to blender and puree until silky smooth
- 12
Return to pot over gentle heat and pass through strainer if necessary
- 13
Add lemon juice to brighten and salt to taste, thinning with reserved water if needed
- 14
Serve hot topped with crumbled goat cheese
Tips
Prepare the ice bath before blanching to quickly stop the cooking process and preserve the vibrant green color of the vegetables.
Don't let the green garlic brown when sweating as this will add unwanted bitter flavors to the delicate soup.
Pass the pureed soup through a fine strainer for an ultra-smooth texture if desired, especially if your blender doesn't achieve perfect smoothness.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently over low heat, thinning with water or broth if needed.
Can be made 1 day ahead and stored covered in refrigerator. The bright green color may dull slightly but flavor remains excellent.
Serve hot in warmed bowls with goat cheese crumbled on top. Accompany with crusty bread or simple crackers.
Common Mistakes
Don't overcook the blanched vegetables or they'll lose their vibrant color and fresh flavor.
Avoid browning the garlic when sweating to prevent bitter flavors in the finished soup.
Substitutions
lovage has unique flavor but celery provides similar aromatic base
use less as regular garlic is stronger
FAQ
Can I make this soup without lovage?
Yes, substitute with celery stalks and leaves plus some fresh parsley. The flavor will be different but still delicious with a more familiar celery note.
How long will this soup keep in the refrigerator?
The soup will keep covered in the refrigerator for up to 3 days. The bright green color may fade slightly but the flavor remains excellent.
Can I freeze this soup?
While possible, freezing may affect the texture and vibrant color. If freezing, use within 1 month and expect some color dulling upon thawing.