Green garlic is just starting to show up in our little local markets and this soup is one I make every year about this time. This vibrant green soup is earthy and subtle and the green garlic adds a nice fragrant kick without being overwhelming. Try to find a good fruity olive oil to drizzle over top (something not too acidic or biting...something smooth) -- it really adds a layer of richness without being heavy. (I used Montebello Organic Extra Virgin which has an acidity below 5%) P.S. If you can't find green garlic you can substitute a few cloves of regular garlic, chopped and sauteed until translucent...

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