Green Garlic Soup with Lemon & Chicken

What You Get

Green garlic

Spring onion or shallot

Rapini or escarole (see note below)

Sous vide chicken breast

Chicken broth (see note below)

Cooked Israeli couscous

Parsley

Lemon

What You'll Need

Olive oil

Salt and freshly ground pepper

Grated Parmesan cheese (optional)

Step 1

Trim and slice the green garlic (you should have about 1 cup), reserving 1 tablespoon. Slice 1 spring onion, including the top. Slice the rapini (about 4 cups; reserve any remaining for another use). Drain and chop or shred the chicken.

Step 2

In a large pot over medium heat, warm 3 tablespoons olive oil. Add the green garlic and spring onion and sauté until soft but not browned, about 3 minutes. Turn up the heat to medium-high and add the greens in handfuls, along with a couple of pinches of salt, and cook until the greens begin to wilt, 5 minutes.

Step 3

Add the chicken broth, ½ cup of water, and 2 pinches of salt. Bring to a simmer and cook until the flavors have combined, 5 minutes. Add the chicken and Israeli couscous and stir to warm through. Season to taste with salt.

Step 4

Meanwhile, pick the parsley, toss the stems, and roughly chop the leaves. Stir together the parsley with the reserved 1 tablespoon green garlic. Grate lemon zest over the top, if you have a zester, and toss to combine. Cut the remaining lemon into wedges for serving.

Step 5

Ladle the soup into bowls, drizzle with olive oil, and sprinkle with the parsley mixture and some Parmesan, if you have any on hand. Season with a grind of pepper and serve warm, with the lemon wedges for squeezing.