Chickpea and Green Garlic Soup with Yogurt
Green garlic, also known as young garlic or spring garlic is garlic that is harvested before the cloves have fully matured. Green garlic has a much milder and more delicate flavor compared to mature garlic. It has the essence of garlic but without the intense, pungent kick that its older sibling can have. Use it in dishes where a softer, more nuanced garlic presence is desired.
I love using yogurt in soups because it provides a quick source of creaminess but isn’t too heavy like actual cream. Yogurt also provides a source of acid which can really lift and invigorate dishes, especially a warm pot of bean soup. It is important to temper yogurt when using it in soups otherwise it will curdle… don’t skip step 4!
The madeira is optional but I hope you opt to use it. It provides a richness and a depth that is difficult to mimic. If you choose to go without, consider pairing the soup with something hardy like a sturdy potato gratin or a cheesy quiche.
INGREDIENTS
2 Tbsp olive oil
1 large stalk & bulb of green garlic, roughly chopped
2 ½ tsp Kosher salt, divided
8 cups light vegetable stock
1 c chickpeas, soaked overnight
⅓ c madeira (optional)
¾ c whole milk yogurt
Fresh mint & parsley, sumac and additional olive oil for garnish
DIRECTIONS
Add olive oil to a large soup pot over medium low heat. Add in green garlic along with 1 tsp of salt. Stir and cover. Cook for about 15 minutes until the garlic is tender and is lightly browned.
Add the stock, chickpeas and the remaining 1 ½ tsp of salt. Increase the heat to high and cover. Once the broth is boiling, reduce heat to low and simmer until the chickpeas are tender, about 45 minutes.
Add in the madeira and cook for about 15 minutes.
Add the yogurt to a medium bowl. Ladle in about ¼ c of the hot stock and whisk together. Continue to do this until the yogurt mixture is warm. You will have added between 1-1 ½ c of stock.
Turn off the heat and slowly pour the yogurt mixture into the soup. Stir. Taste and adjust seasonings.
Ladle into bowls and garnish with herbs, sumac and a drizzle of olive oil.
NOTES
To save time, consider using canned chickpeas instead of making your own.
This soup also tastes great with white beans like cannellini, great northern and coronas.