Jesse Malgren, the Michelin-starred chef from Healdsburg who runs the kitchen at Jordan Winery in Sonoma, shares his recipe for sweet and creamy Green Garlic Bisque. (Courtesy of Jordan Vineyards & Winery)
Jordan Vineyard & Winery in Healdsburg is known for its wine, fantastic culinary programs, and a convivial atmosphere focused on picnicking fun. Here, the winery’s chef, Jesse Malgren, who formerly led Healdsburg’s Michelin-starred Madrona Manor (now The Madrona), shares a recipe for a cold bisque featuring that most spring-like ingredient: green garlic.
If green garlic isn’t in season at your grocery store, Mahlgren suggests substituting a 50/50 mix of green onions and leeks. Similarly, if caviar isn’t usually in your cupboard, try using sliced raw scallops or chopped roasted green garlic to garnish your bisque. Or, you can omit the caviar altogether: “It’s still delicious without the caviar or any of the other ingredients,” Mahlgren says.
Chilled Green Garlic Bisque
Serves 4
material
1/4 cup Jordan Estate Extra Virgin Olive Oil
2 medium yellow onions, peeled and thinly sliced
1/4 cup green garlic roots, washed and thinly sliced
3 cups cream
1/4 cup green garlic leaves, blanched, iced, and thinly sliced
1 tablespoon crème fraîche
1/4 cup sliced almonds (toasted)
Chef Jordan’s Reserve Caviar, 1 oz.
direction
Over low heat, sauté the onion and green garlic roots in a salted saucepan until soft. Add cream to the saucepan and warm gently, then add the green garlic roots. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a Chinois sieve into a bowl. Adjust seasoning to taste. Then, chill the soup until cool.
Chill 4 serving bowls. Place a dollop of crème fraîche in the bottom of each bowl. Place the caviar on top of the crème fraîche and sprinkle almonds around the caviar. Pour the chilled soup around the caviar. Serve immediately and enjoy with a Jordan Chardonnay.
— Courtesy of Chef Jesse Malgren, Jordan Vineyards & Winery
