3 Cups Green Garlic, Cleaned and Sliced
2 Cups Broth, Veggie or Chicken
1 tsp Fresh Thyme (or Rosemary)
1 Tbsp Flour
2 Cups Milk (I use 1%)
Dash of Ground Nutmeg
2 tsp. Butter
Salt
1/2 tsp. Grated Lemon Zest(optional, but gives a nice pop to the soup)
Put the sliced green garlic in a medium sauce pan with the broth and thyme (or rosemary). Bring to a boil over medium-high heat. Reduce heat to a simmer, cover and cook for about 10 minutes until the garlic is soft. Remove the garlic to a food processor with a slotted spoon. Process until smooth, adding cooking liquid as needed to get a nice smooth consistency. Set aside.
In another pot (or the one you just used, rinsed out), whisk together the flour and the milk. Add the pureed green garlic and the nutmeg (and any leftover cooking liquid from the garlic if the soup seems too thick). Bring it to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly.
Remove from the heat and stir in the butter and lemon zest, if using.
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