I found this recipe for green garlic soup, so thought it'd be worth a try. I was hesitant about the cheddar and the chicken broth for two reasons:
- when I attempted this earlier in the year (substituting with elephant garlic and using a different recipe), the chicken broth pretty much rendered the soup unedible; I can't really explain it past that, but it sat in our fridge for about a month as I can't bear to throw away food.
- the cheddar negates some of the pure garlic cream taste I have been searching for ever since we left sonoma.
I was wrong about the chicken broth (yay!), but right about the cheddar (darn.) it is still quite delicious though! and, I always like to follow recipes pretty accurately the first time(okay, so I used my immersion blender instead of transferring half of it and slopping it all over the kitchen on the way to the blender), and make improvements later. I suspect I will try this again soon with more potatoes, a little more cream cheese, and no cheddar.