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Cream of Green Garlic and Potato Soup
January 23, 2015

This is quite nearly the same recipe that I have used for about 10 years since being introduced to green garlic. I use prosciutto lardons for the pork flavor. Since my goal is to emphasis the subtle sweet flavor of green garlic, I halve the cayenne. Follow the reviewer Aunt Tilly's suggestion and grow your own green garlic in a pot and you will come to see that mature garlic and green onions are not a substitute in this recipe. They are are whole different, but good, flavor than green garlic in this soup. Once again Chef John you are advancing American cuisine recipe by recipe from house to house. Thank you.

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