Garlic Soup

Jean-Georges serves this creamy, mild soup, in which garlic is used as a vegetable, without garnish. But, if you like, place a bed of chopped greens, such as watercress, arugula, or parsley, in the bottom of each bowl before ladling in the soup.

If you soak the garlic cloves in warm water to cover as you’re working on them, the peels will slip off more easily; or blanch the separated cloves