Deb's Spring Garlic Soup

Sunday Soups grew our own green garlic this year.  We started it in the Fall so the green garlic would be ready in the Spring.  It was wonderful smelling and we used the garlic greens throughout the growth.  They are very strong and can be used the same as garlic cloves would be.
Deb's Spring Garlic Soup:

3 T Butter
2 T Olive oil
10 Heads of Green Garlic with greens attached
2 Leeks, thinly sliced
1 Onion, chopped
2 Cloves of Garlic, minced
12 C Chicken Stock
2 C Peas
4 Potatoes, preferably russet, peeled and roughly chopped
2 T Fresh Oregano, minced
1/2 C Romano Cheese, grated

Directions:
1.  Trim garlic greens and cut up with heads.  Place 6 heads of garlic and greens in salt water and bring to a boil, twice, blanching them.
2.  Saute leeks, garlic cloves and onions in butter and olive oil until translucent about 3-5 minutes.
3.  Add potatoes and remaining 4 garlic heads/greens and saute for another 5 minutes. 
4.  Add chicken stock, peas, and oregano.  Bring to a boil and turn down heat.  Simmer for 30 minutes, until potatoes are soft.
5.  Puree soup in a food processor.
6.  Push through a chinois (china cap) to make silky.  Make sure you really push through the chinois to make the soup thicker.  Salt to taste.
7. Sprinkle with cheese before serving.

Serves 8-10

Fun Facts: Garlic is claimed to be a wonder drug with its numerous anticancer compounds.  It also helps strengthen the immune system, to help in warding off colds.  It lowers blood pressure and blood cholesterol.