Green Garlic Soup

Green Garlic Soup

Wolfgang Puck American Grille at the Borgata Hotel, Atlantic City, N.J.

For this early spring dish, executive chef Aram Mardigian chops young garlic and sweats it with a julienned onion in olive oil and butter. He purées them with vegetable stock, adding raw baby spinach leaves, mostly for color, until smooth.

He strains the purée into a bowl and drizzles it with crème fraîche.

He tops the soup with sautéed wild mushrooms.

Contact Bret Thorn at [email protected]

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