Green Garlic and Pea Soup with Whipped Cream
A vibrant spring soup made with fresh green garlic and sweet peas, finished with a luxurious swirl of seasoned whipped cream. This elegant soup combines the delicate flavor of young garlic with the sweetness of fresh or frozen peas.
Ingredients
- •2 bunches green garlic
- •4 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •2 cups peas
- •⅓ cup heavy cream
Cooking Instructions
- 1.
Cut dark-green tops from green garlic and slice crosswise 1/2" thick; slice bulbs and pale-green stalks crosswise 1/4" thick.
5 min
- 2.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8-10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
13 min
- 3.
Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
10 min
- 4.
Let cool slightly, then purée soup in a blender with remaining 2 tablespoons oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
15 min
- 5.
Beat cream with a whisk in a medium bowl to soft peaks; season with salt and pepper. Serve soup with a swirl of whipped cream.
5 min
- 6.
DO AHEAD: Soup can be made 1 day ahead. Cover and chill.
