You may not realize that the garlic you normally buy is dried and cured, but it is quite different in that form than it is just after it's been pulled from the ground. In late spring through midsummer, you can, if you are lucky, get new garlic -- not garlic shoots, but mature heads that are still fresh. The cloves are fat, moist, and white, and even the papery skin is still damp inside. It is sweeter and more delicate than ordinary garlic, and really good with potatoes. Today for lunch we had them together in a very basic soup, perfect for Snark's case of the summer sniffles. You can make this soup with older garlic, too, of course, though the flavor will be less subtle.
Just peel and thinly slice the cloves of one large or two medium heads of fresh garlic, slice one pound of potatoes into 1/4" slices, and put them in a pot with 6 cups water (or a mixture of water and vegetable stock), a fat pinch of thyme, a blob of olive oil, a bay leaf, and salt. Bring to a boil, then turn the heat down and simmer until the potatoes begin to fall apart, about 40 minutes. If you are feeling luxurious, you can add a small pinch of saffron, which will of course turn everything a gorgeous and appetizing golden color. When your potatoes have started to disintegrate, remove the bay leaf, adjust the salt, and add plenty of freshly ground pepper. Fresh basil makes a nice garnish, if you've got it.
Deborah Madison (in The Savory Way) suggests that potatoes and new garlic also make a delectable purée; I have related plans for my remaining head of new garlic, but will keep them secret for the moment.
Just peel and thinly slice the cloves of one large or two medium heads of fresh garlic, slice one pound of potatoes into 1/4" slices, and put them in a pot with 6 cups water (or a mixture of water and vegetable stock), a fat pinch of thyme, a blob of olive oil, a bay leaf, and salt. Bring to a boil, then turn the heat down and simmer until the potatoes begin to fall apart, about 40 minutes. If you are feeling luxurious, you can add a small pinch of saffron, which will of course turn everything a gorgeous and appetizing golden color. When your potatoes have started to disintegrate, remove the bay leaf, adjust the salt, and add plenty of freshly ground pepper. Fresh basil makes a nice garnish, if you've got it.
Deborah Madison (in The Savory Way) suggests that potatoes and new garlic also make a delectable purée; I have related plans for my remaining head of new garlic, but will keep them secret for the moment.
