Howard Jachens, executive chef at Gather.
Our recipe this week offers an abundance of spring flavor using locally-sourced ingredients. The green asparagus is grown by Nib’s Farm in Smith Valley. We’ve been using this asparagus in the restaurant for a few weeks now and its freshness is beyond compare. The stalks are so flavorful and tender you can easily enjoy them raw.
The green garlic and gourmet potatoes used in this recipe come to us from Glorious Garlic Farm in New Washoe City. Arnold Carbone has been growing gourmet garlic and potato varieties for more than seven seasons, and the quality and delicious flavor of his garlic and potatoes elevates even the simplest of meals. We’ve used Arnold’s produce in the restaurant since we opened last summer, and they make Chef Howard’s recipes even more delicious.
This soup is packed with flavor and nutrition, and it’s a perfect recipe to warm your belly on one of the cold spring days we’ve had this year.
Recipe: Asparagus, Green Garlic and New Potato Soup makes 4 servings
3 medium new potatoes
10 green asparagus stalks
8 green garlic stalks
2 tablespoons chopped shallots
4 cups chicken broth (can substitute vegetable broth)
1/4 teaspoon pink Himalayan salt (or to taste)
1/4 teaspoon freshly ground white pepper
1 tablespoon butter
1 tablespoon crème fraiche
Trim and peel away the outer layer from the green garlic bulbs. Chop the peeled bulbs. Cut asparagus into 1⁄2 inch pieces. Cut potatoes into 1 inch cubes.
Using a large saucepan, melt butter over medium heat. Add the chopped green garlic and shallot. Stir and cook until soft. Add broth and bring to a boil. Once boiling, add potatoes and reduce heat to a simmer. Cook for 5 minutes and add asparagus. Cook until the vegetables are tender.
Blend with a hand held blender (an up right blender will work also), then strain into another sauce pan. Bring strained soup back to a simmer and season to taste with salt and pepper. Pour soup evenly into 4 bowls and top with crème fraiche.
Enjoy!
Angela Bullentini Wolf is owner/manager of Gather, a farm-to-table, fine casual restaurant located at 402 N. Carson St. in downtown Carson City.
-->Our recipe this week offers an abundance of spring flavor using locally-sourced ingredients. The green asparagus is grown by Nib’s Farm in Smith Valley. We’ve been using this asparagus in the restaurant for a few weeks now and its freshness is beyond compare. The stalks are so flavorful and tender you can easily enjoy them raw.
The green garlic and gourmet potatoes used in this recipe come to us from Glorious Garlic Farm in New Washoe City. Arnold Carbone has been growing gourmet garlic and potato varieties for more than seven seasons, and the quality and delicious flavor of his garlic and potatoes elevates even the simplest of meals. We’ve used Arnold’s produce in the restaurant since we opened last summer, and they make Chef Howard’s recipes even more delicious.
This soup is packed with flavor and nutrition, and it’s a perfect recipe to warm your belly on one of the cold spring days we’ve had this year.
Recipe: Asparagus, Green Garlic and New Potato Soup makes 4 servings
3 medium new potatoes
10 green asparagus stalks
8 green garlic stalks
2 tablespoons chopped shallots
4 cups chicken broth (can substitute vegetable broth)
1/4 teaspoon pink Himalayan salt (or to taste)
1/4 teaspoon freshly ground white pepper
1 tablespoon butter
1 tablespoon crème fraiche
Trim and peel away the outer layer from the green garlic bulbs. Chop the peeled bulbs. Cut asparagus into 1⁄2 inch pieces. Cut potatoes into 1 inch cubes.
Using a large saucepan, melt butter over medium heat. Add the chopped green garlic and shallot. Stir and cook until soft. Add broth and bring to a boil. Once boiling, add potatoes and reduce heat to a simmer. Cook for 5 minutes and add asparagus. Cook until the vegetables are tender.
Blend with a hand held blender (an up right blender will work also), then strain into another sauce pan. Bring strained soup back to a simmer and season to taste with salt and pepper. Pour soup evenly into 4 bowls and top with crème fraiche.
Enjoy!
Angela Bullentini Wolf is owner/manager of Gather, a farm-to-table, fine casual restaurant located at 402 N. Carson St. in downtown Carson City.
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