Spring garlic soup from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 333) by Samin Nosrat

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Notes about this recipe

  • eclairea on June 01, 2026

    Tastes better than it looks, I promise! This was a great way to use green garlic from the farmer’s market and it really elevated a simple chicken soup. Also the parm rind is NON-NEGOTIABLE if you can help it, it really elevated this simple soup with an umami richness. Really enjoyed how light, but filling this was for a spring evening dinner.

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