Green Garlic And Pea Soup With Whipped Cream Recipes

GREEN GARLIC AND PEA SOUP WITH WHIPPED CREAM

Steps:

• Cut dark-green tops from green garlic and slice crosswise 1/2" thick; slice bulbs and pale-green stalks crosswise 1/4" thick.
• 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.
• 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.
• 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.
• 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.
• DO AHEAD: Soup can be made 1 day ahead. Cover and chill.

GREEN GARLIC AND ENGLISH PEA SOUP SIPS

Steps:

• Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes.

CREAM OF GREEN PEA SOUP WITH FRESH MINT

Steps:

• Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
• Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
• After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
• Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

EASY GREEN PEA SOUP

Steps:

• Saute the onions and garlic in butter using a medium-sized pot. Add salt to encourage sweating.
• Once everything looks wilty, mix in the dried herbs and add the broth. Simmer on medium for about 5 minutes or so.
• Add the frozen peas and let the soup cook through for about 5 minutes.
• Add sour cream or yogurt, if using.
• Blend with an immersion blender, taste and adjust seasonings, if necessary.
• Sprinkle with a bit of nutmeg and serve in bowls.
• For Vegetarian omit the chicken broth and use Vegetable broth.

GREEN PEA VICHYSSOISE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Add potatoes and 4 1/2 cups broth; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, stirring occasionally, about 15 minutes. Add peas; cover and continue cooking until just tender, about 5 minutes. Working in batches, puree soup in blender. Transfer to bowl. Cool slightly. Chill uncovered until cold, then cover and chill. (Can be made 1 day ahead. Keep chilled.)
• Mix 1 cup cream into soup. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional cream and garnish with chives.