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If 10,000 Chicago Biters buy a local bunch of garlic instead of a nonlocal one once a week for a year, we'll keep the weight of 216 of Daley Plaza’s Picasso sculptures in CO2 outta the air.
Last year, former Italian Prime Minister Silvio Berlusconi (a possible vampire, clearly) started a media campaign to ban garlic in Italian restaurants.
Chef for a Day
The Bite
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.
Wanna Try?
Green Acres Farm stand at Green City Market, south end Lincoln Park b/t Clark St. and Stockton Dr. (574-896-3830). Green garlic bunch, $3.Shop with the Chef Brad Parsons; last Wednesday of every month through September; Aria, 200 N. Columbus Drive b/t Lake and Water Sts. (312-444-9494). Market tour and meal, $100.
LIKE THIS TIP? TRY THIS:
The Market TipJun 13,2008
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