Spicy Green Garlic Chicken Soup

cooking.nytimes.com

Catalabella

subheading: FOR THE SOUP:

4 large chicken legs (thigh and drumstick), about 3 pounds

Kosher salt and black pepper

2 tablespoons olive oil

1 large yellow onion, diced, about 3 cups

4 medium carrots, peeled, cut in 2-inch chunks

1 celery stalk, diced

1 bay leaf

1 clove

2 bunches green garlic shoots, about 12 shoots (may substitute wild ramps)

subheading: FOR THE SALSA:

1 small white onion, finely diced, soaked in cold water for 1 hour, about ½ cup

3 or 4 large tomatillos, husked and finely diced, about ½ cup

1 or 2 jalapeño peppers, seeds removed, finely chopped

3 tablespoons lime juice

Lime wedges, for serving

Directions at cooking.nytimes.com

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