Every (early) spring I am reminded of why I have a vegetable/herb garden. Between the green garlic, sorrel, parsley, chives, and puny escarole I can flavor most anything and I haven’t actually “gardened” in many months. This is the joy of watching things come up and start afresh with no effort at all. It doesn’t look like much when you scan the muddy patches that I call my garden this time of year. However, we were away for a few days last week and I have yet to do much grocery shopping so we’ve been eating out of the pantry/freezer and the garden and we’ve been eating well.
Today’s lunch was a soup of frikeh (scorched green wheat) that I had cooked months ago and frozen, a bit of leftover chicken stock, water, green garlic, a chunk of onion and plenty of parsley and chives and a little squeeze of lemon juice.
It took about 10 minutes to make and is just a template for a simple, brothy bowl of soup. Any grain would work and barley or farro would be particularly good. You could skip the grains and just use vegetables or leftover meat but plenty of herbs are key. Use any kind of broth or stock you have or just water. The little bit of lemon juice at the end and the herbs are what stand out here.
2 stalks green garlic, trimmed and minced (greens and all)
1/2 small onion, finely diced
3 cups broth/stock/water
A little toasted cracked coriander (optional)
1 1/2 cups cooked grains (see headnote), frikeh in this case
1/3 cup chopped fresh herbs like parsley, chives, chervil
Squeeze of lemon juice
Saute the onion and green garlic in a bit of oil oil in a medium pot. When softened add the broth and the cooked grains. Bring to a boil. Add the coriander (if using) and stir in the fresh herbs. Salt to taste. Serve with a squeeze of lemon juice and a good drizzle of olive oil.
P.S. I’ve created a new section on my subscription-based Seasonal Recipe Collection called What’s for Dinner? It organizes the site by theme such as Creative Salads, Meals that Make Great Leftovers, Prepared Pantry, Kid-friendly Meals and the like. If you haven’t yet subscribed, you might consider it!