Ideal Bite

Want to crown yourself queen of the kitchen someday? Try these two paths to culinary royalty: One, take a few pointers from Aria’s Executive Chef Brad Parsons when you join him for a morning of shopping at Green City Market. You’ll meet his favorite vendors, scoop up provisions, and then head back to Aria for a four-course market lunch. Or two, simply try one of Brad’s recipes: A recent excursion yielded green garlic (a sweet, tender spring bulb resembling green onion) and inspired this light soup.

Green Garlic Soup
Makes 16 cups

Ingredients (local or organic whenever possible):
1/4 lb green garlic, chopped (use only white, light green parts)
1 shallot, roughly chopped
1/2 cup white wine
8 cups heavy cream
8 cups water
1 fresh herb bouquet (3 sprigs thyme, 2 bay leaves, handful parsley, 3 black peppercorns, tied in cheese cloth with cooking string)
Salt and freshly ground pepper

Saute green garlic and shallots until translucent in a little oil over medium-low heat (do not allow to brown). Add wine to deglaze pan, and reduce by half. Add cream, water, and herbs, and cook until garlic and shallots are tender. Remove herb bouquet, and puree soup in a blender, working in batches, until smooth. Season to taste with salt and freshly ground black pepper, and serve.