Nothing screams spring like tiny leafy greens and green garlic. And yes, they can make a yummy soup. At first squint, one might not think this soup would be as tasty the next day, but it certainly is.
In case you don’t know, green garlic (also called garlic scapes or whistles) refers the long, curly shoots bearing immature flower clusters that form on hardneck garlic plants in early summer before the bulb is fully formed. (And, to add to the confusion, green garlic is sometimes also sold as whole plants with the slim white bulbs attached under the same name.) It’s not as pungent as the familiar bulb garlic but it still bears that same unmistakable flavor and aroma, and it’s a fleeting taste treat at this time of the year, often for only a few weeks.